Christmas cupcakes

Chef: Stork
Christmas cupcakes

For the cake:

115g (4 oz) Stork Baking Liquid

115g (4 oz) caster sugar

2 eggs, medium

140g (5 oz) self-raising flour, sieved together

with 1/2 tsp baking powder

55g (2 oz) mincemeat

Zest of 1 orange

For the icing:

55g (2 oz) Stork Baking Liquid

225g (8 oz) icing sugar, sieved

1 tbsp orange juice

Green fondant icing for Xmas tree

Silver shimmer food spray, optional

Place all cake ingredients in a mixing bowl and beat with a wooden spoon until well mixed (about 1-2 minutes). Spoon mixture in 12 paper cases placed in a muffin tray.

Bake in a preheated moderately hot oven 180oC/160oC fan /gas mark 4 on second shelf from top for 15-20 minutes until soft and springy to the touch.

For the icing, place all ingredients together in a mixing bowl and beat together until smooth. Spread or pipe over the cakes and decorate as desired using the green icing to make a tree and spray with shimmer spray if liked.

Main ingredients
Dairy, Eggs

Recipe Type
Cakes & Baking, Dessert, Cookies & Biscuits

Level of Difficulty

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