Christmas pud cupcakes

Christmas pud cupcakes

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(18 ratings)

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Cooking time

Prep: 15 mins

Skill level

Easy

Servings

Serves 12

Cupcakes are all the rage, and this festive version are super cute and contemporary

Nutrition and extra info

Additional info

  • Freezable un-iced
Nutrition info

Nutrition per cupcake

kcalories
413
protein
6g
carbs
54g
fat
20g
saturates
10g
fibre
2g
sugar
42g
salt
0.51g

Ingredients

  • 50g dark chocolate, in chunks
  • 140g butter, plus extra for greasing
  • 100ml soured cream
  • 3 eggs, lightly beaten
  • 140g self-raising flour
  • 140g caster sugar
  • 100g ground almonds
  • 6 tbsp cocoa powder
  • 1 tsp baking powder
  • 85g dried sour cherries, plus a few extra to decorate

To decorate

  • 250g icing sugar, sifted
  • 1 tsp custard powder, sifted
  • 12 small bay leaves

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Method

  1. Heat oven to 190C/fan 170C/gas 5. Place a 12-hole silicone muffin tray on a baking sheet or butter a non-stick 12-hole muffin tin, and stick two criss-crossing strips of baking parchment in each hole.
  2. Melt the chocolate and butter over a low heat. Cool a little, then stir in the soured cream and eggs. Mix the flour, sugar, almonds, cocoa and baking powder in a bowl. Pour in the chocolate and stir until smooth, then stir in the cherries. Spoon into the muffin holes so they are 3⁄4 full, then bake for 20 mins. Cool in the tins. Can now be frozen in plastic bags for 3 months.
  3. To decorate, mix the icing sugar and custard powder with 2 tbsp water to make a thick icing. Remove the muffins from the tins and cool on a rack. Cut off any rounded tops, stand upside-down on the rack, then spoon icing over. Leave to set, then top with bay leaves and cherries. Best eaten on the day.

Recipe from Good Food magazine, January 2009

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Comments

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emster's picture
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I have made these cakes twice now. First time was a practice run and I found that the mixture stuck to the baking tin. The cake was also a bit dry. It was far better the second time round when I used silcone baking tin instead, and baked the mixture for a few minutes more. I also used cranberries the second time round.
www.meetandtwoveg.blogspot.com

nicbow's picture

Just about to make these, but as i don't have sour cherries i will be using natural (rinsed) glace cherries, also going to add some left-over raisins soaked in whiskey (see my comment on pistachio chocolate truffle recipe - i used whiskey instead of rum today and they are gorgeous and boozy!) i hope that this will combat the dryness...we shall see!

runnyeyes's picture
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Looked good..but also found the cake dry. Nice to have the cherries in the mix. I did add more liquid to the icing than suggested.
Overall, the cake mix is not nice enough..so won't make again.

ickle_becka's picture
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I want to give them 3.5, but you can't do half points. They turned out pretty well, and looked really really cute :)

I used dried blueberries instead of cherries as OH doesn't like cherries, and I couldn't find any dinky bay leaves so I made leaves out of marzipan instead.

I wasn't so keen on the cake temselves - thought they were a tiny bit dry - but OH & work-mates loved them. (Mind you, I'm not a huge fan of chocolate cakes...!)

The icing was lovely, though not quite custardy enough for me so I added about 3tsp of Bird's in the end - very yummy, licked the bowl clean!! ;)

blossom28's picture
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I made these today, they're gorgeous! Rich, thick and chocolatey, I was looking for something to give to single or elderly relatives instead of a Christmas cake, and these are just the thing!
I used dried cranberries instead of cherries, and they're lovely, and very simple to make. Will be doing a second batch tomorrow as I don't think they'll last till Christmas!

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