Christmas pud cupcakes


For Cake
    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
For Decoration
    250g icing sugar , sifted
    1 tsp custard powder, sifted
    12 small bay leaves
  1. 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.

  2. 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.

  3. 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.


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