Make your own... Christmas Cupcakes
7th December 2015
Taken from the Children's Christmas Baking Kit (now available from your Usborne Organiser), these clementine-flavoured cupcakes with holly decorations are sure to be a hit at your next Christmas party.
Follow the simple step-by-step instructions below and get baking!
90g (3 1/2 oz) caster sugar
90g (3 1/2 oz) softened butter
2 medium eggs
90g (3 1/2 oz) self-raising flour
For the icing:
175g (6 oz) icing sugar
You will also need a 12-hole deep muffin tin and 8 paper cupcake cases.
|1. Heat the oven to 190°C, 375°F or gas mark 5.
Put the paper cases in the tin. Grate the zest from the outside of the clementines.
|2. Beat the suger, butter and zest in a big bowl. Break the eggs into a cup. Put the eggs and flour in the bowl. Mix well.|
|3. Use a teaspoon to divide the mixture between the cases. Bake for 15 minutes until risen and firm.|
|4. Squeeze the juice from the clementines. Spoon it over the cupcakes while they are still warm.|
|5. Put the cakes on a wire rack. Leave them until they are completely cool, then make the icing.|
|6. Sift the icing sugar into a bowl and mix in 1 1/2 tablespoons of warm water. Spread it onto the cakes with a blunt knife.|
Use a holly leaf cutter to cut shapes from green ready-to-roll icing or marzipan (please note that marzipan contains nuts).
For holly berries, roll little balls from red ready-to-roll icing or marzipan.
And now, time to eat!