Christmas cupcakes
Chef:
Stork
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
Easy
