I am slowly getting organised for Christmas and am starting to plan recipes to make for the festive season. This year I am working in the day job right up until Christmas so I need to be extra organised. Sarah is away on a school camp this week, so I have had the kitchen to myself. That is why you have seen two recipes from me this week:) No doubt Sarah will start her Christmas baking next week when she starts her school holidays.
These Christmas Spice Cupcakes are so light and moist, and are perfect for Christmas without the heaviness of a lot of dried fruit. They look really festive in their red and white baking cases.
I love the retro deer and pine tree picks that I bought for Christmas.
I have baked a big batch and frozen them. Now they are ready to decorate for our Christmas entertaining.
150 g (5 oz) cake flour or plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda/bicarb soda
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon cardamom
100g (3.5 oz) butter, softened
150 g (3.5 oz) dark brown sugar
3 tablespoons yoghurt
1/2 cup water
75 g (2.6 oz) dark chocolate
1 teaspoon instant coffee
Preheat oven to 180 degree C (350 deg F).
- Mix together dry ingredients and set aside.
- Cream butter and sugar with electric mixer and add eggs one at a time, and beat well.
- Add half the dry ingredients and half the yoghurt. Mix well. Add the remaining flour and yoghurt, and mix until combined.
- Put the water, chocolate and coffee in a saucepan, heat until chocolate is melted. Fold this mixture into the cake batter and mix until combined.
- Divide mixture between 12 muffin cases, and cook for 18 – 20 minutes, or until cooked through.
Ice and decorate as desired. I made a simple vanilla icing and decorated with silver cachous and deer picks.