Festive cupcakes - recipe

Festive cupcakes

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For the cupcakes

For the buttercream

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  1. 1

    Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake tin with 12 paper cupcake cases.

  2. 2

    Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

    For this step you'll need:

    • 150g Butter (unsalted)
    • 150g Unrefined golden caster sugar
    • 3 Egg(s) (free range) beaten
  3. 3

    Stir in the flour, cocoa powder, baking powder, mixed spice and raisins until smooth.

    For this step you'll need:

    • 125g Self-raising white flour
    • 25g Cocoa powder
    • ½tsp Baking powder
    • ½ Mixed spice
    • 50 Raisins
  4. 4

    Fill 2/3 of each cupcake case with the mixture and bake for 20-25 minutes until golden brown and just firm to the touch.

  5. 5

    To make the butter cream, place the butter in a bowl with 1-2 tsp boiling water, add the icing sugar and beat until smooth. Place in a piping bag with a large star nozzle and pipe on top of the cakes.

    For this step you'll need:

    • 50g Butter (unsalted)
  6. 6

    To make the stars, roll out the red sugar paste icing on a work surface very lightly dusted with icing sugar. Cut out small star shapes and leave to dry overnight if you have time. Place on top of the cakes. Decorate with sprinkles.

    For this step you'll need:

    • Red sugar paste icing
    • Sprinkle decorations

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