Christmas pud cupcakes
Cupcakes are all the rage, and this festive version are super cute and contemporary
- Serves 12
Nutrition per serving
- 50g dark chocolate, in chunks
- 140g butter, plus extra for greasing
- 100ml soured cream
- 3 eggs, lightly beaten
- 140g self-raising flour
- 140g caster sugar
- 100g ground almonds
- 6 tbsp cocoa powder
- 1 tsp baking powder
- 85g dried sour cherries, plus a few extra to decorate
- 250g icing sugar, sifted
- 1 tsp custard powder, sifted
- 12 small bay leaves
Heat oven to 190C/fan 170C/gas 5. Place a 12-hole silicone muffin tray on a baking sheet or butter a non-stick 12-hole muffin tin, and stick two criss-crossing strips of baking parchment in each hole.
Melt the chocolate and butter over a low heat. Cool a little, then stir in the soured cream and eggs. Mix the flour, sugar, almonds, cocoa and baking powder in a bowl. Pour in the chocolate and stir until smooth, then stir in the cherries. Spoon into the muffin holes so they are 3?4 full, then bake for 20 mins. Cool in the tins. Can now be frozen in plastic bags for 3 months.
To decorate, mix the icing sugar and custard powder with 2 tbsp water to make a thick icing. Remove the muffins from the tins and cool on a rack. Cut off any rounded tops, stand upside-down on the rack, then spoon icing over. Leave to set, then top with bay leaves and cherries. Best eaten on the day.