Spiced Christmas Cupcakes with Marzipan Frosting Recipe
Christmas cupcakes with a light, crisp, spiced sponge and a moreish white chocolate marzipan icing.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Festive makes
Cuisine: British
Diet: Vegetarian
Servings: 12cupcakes
Author: Emily Leary
Ingredients
For the cupcakes
100gwhite caster sugar (superfine sugar)
100gsoft dark brown sugar
200gslightly salted butter
1tspvanilla extract
3medium free-range eggs
200gself-raising white flour (self rising flour)
1/2tspmixed spice
1/2tspcinnamon
2tbspstrong black teacold
2tbspwhole milk
For the icing
250gicing sugar (powdered sugar)sieved
250gslightly salted buttersoftened
1/2tspalmond extract
1tbspwhole milk
50gwhite chocolatemelted
sprinkles of your choice
Instructions
To make the sponges
Preheat the oven to 200C (180C fan/400F). In a large bowl, add both the sugars, the butter and the vanilla. Beat until pale and fluffy.
Beat in the eggs. It may split a little, but don't worry, it'll come back together at the next step.
Sieve in the flour, mixed spice and cinnamon and mix through.
Mix in the cold black tea and milk.
Line a 12-hole muffin tray with paper cases and divide the batter evenly between them.
Bake for 18-20 mins until softly browned and springy.
Cool completely on a wire rack.
To make the icing
Place half the icing sugar in a bowl with the butter and almond extract and beat until pale and fluffy. Add the rest of the icing sugar and beat again.
Beat in the white chocolate until you have a smooth, delicious frosting.