Published On: Wed, Nov 29th, 2017

Christmas Cupcakes

Make these cupcakes as a delicious winter treat for the whole family to enjoy.

Delicious, coconuty and tangy – these Christmas Cupcakes by Seasonal Berries are the perfect combination of flavours.

Christmas Cupcakes

Makes 12

Ingredients:

For the cupcakes

  • 175g (6oz) butter at room temperature, or soft margarine
  • 175g (6oz) caster sugar
  • 3 free-range eggs, beaten
  • 175g (6oz) self-raising flour
  • 1½ tsp vanilla extract
  • 40g (1½oz) unsweetened desiccated coconut
  • 150g (5oz) pack fresh raspberries

To decorate

  • 150g (5oz) butter at room temperature
  • 300g (10½oz) icing sugar, sifted, plus a little extra
  • 1 tsp vanilla extract
  • 1-2 tbsp milk, if needed
  • 40g (1½oz) unsweetened desiccated coconut
  • 150g (5oz) pack fresh raspberries
  • 100g (4oz) green ready to roll icing

Method:

  1. Preheat the oven to 180°C/Gas Mark 4. Line a 12-hole muffin tray with 12 deep-red paper cupcake cases.
  2. To make the cupcakes, add the butter or soft margarine and sugar to a large mixing bowl or food processor and beat until smooth. Gradually beat in spoonfuls of the egg and flour alternately, until it has all been added and continue to mix until light and smooth. Mix in the vanilla and coconut, then fold in the raspberries.
  3. Divide the mixture between the cake cases and spread the tops level. Bake for 15-18 minutes until well risen, golden brown and the tops spring back when lightly pressed with a fingertip.
  4. Lift the cakes out of the tin and leave to cool on a wire rack.
  5. To make the frosting, add the butter to a bowl or food processor and gradually beat in the icing sugar until light and fluffy. Stir in the vanilla and add a little milk, if needed, to make a soft frosting.
  6. Pipe or spread the frosting over the cakes. Top each cake with a sprinkling of coconut and 3 raspberries. Roll the green icing out on a surface dusted with a little sifted icing sugar then stamp out small holly leaves with a cutter. Lift off the paper with a small knife and press two leaves into the frosting on each cake.

TIP

If you’re not a fan of coconut, leave it
out of the cupcakes and sprinkle grated white chocolate or shop-bought mini sugar snowflake sprinkles over the top.

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