Always a sucker for pretty little cakes, I could not resist popping a pic of these little beauties up- I baked them for a Christmas party a friend threw on the weekend. (Yes, better late than never...)
The recipe is one of Nigella Lawson's and produces distinctly Christmassy flavoured cakes- a cross between ginger bread and speculuus. They were well received after a course of turkey and ham, vanishing from the serving plate on the first trip round the crowd.
Nigella's Christmas Cupcakes:
1 cup plain flour
1 tsp baking powder
1/2 tsp bicarb soda
1 tsp ground mixed spice
100g soft unsalted butter
160g brown sugar
2 eggs
3 tbs sour cream
75g dark chocolate, broken into pieces
1 tsp instant coffee
Cream butter and sugar with electric mixer. Add eggs, one at a time, mixing well after each. Stir dry ingredients together (excluding coffee) and add 1/3 of the dry ingredients to the butter mixture followed by 1 tbs of sour cream. Repeat twice more with remaining flour and sour cream. Melt chocolate with 1/2cup boiling water and coffee in a small pan till just soft. Fold through the batter gently. Pour batter into 24 little lined cupcake tins or 12 lined muffin tins.
Bake at 200 degrees C for 10-20 mins (depending on size) until firm and moist.
Allow to cool before icing with royal icing and decorate with a glazed cherry. (Nigella also cut sexy little green holly leaves from ready to roll icing but I didn't have a cutter to do so with.)
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