Christmas pud cupcakes

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• Julie Bahrain

  15 November 2011

  Julie Bahrain rated and commented on this recipe

  

  Took on board comments about mixture being too dry so added extra egg (mine were sm/med) and a dash of hot water to loosen. Also only used 5 tbsp cocoa. For the chocoholics in my family I replaced the sour cherries with choc chips - very pleased with the outcome :-)

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• danicquinn

  11 December 2011

  danicquinn rated and commented on this recipe

  

  These were easy to make and decorate (I put a little 'flag' with guests' names, as place holders), but there is an issue with dryness. When they were still very moist, I was worried they might collapse without the case and turned upside down, so cooked them for 3 minutes longer than I otherwise would have. They stood up well and still tasted pleasant, but needed an accompaniment (ice-cream, etc). I used muffin cases to cook them and peeked them off - MUCH easier than the fiddly-sounding advice re: baking parchment, and they didn't leave any marks/ridges on the cake.

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• danicquinn

  11 December 2011

  danicquinn rated and commented on this recipe

  

  These were easy to make and decorate (I put a little 'flag' with guests' names, as place holders), but there is an issue with dryness. When they were still very moist, I was worried they might collapse without the case and turned upside down, so cooked them for 3 minutes longer than I otherwise would have. They stood up well and still tasted pleasant, but needed an accompaniment (ice-cream, etc). I used muffin cases to cook them and peeked them off - MUCH easier than the fiddly-sounding advice re: baking parchment, and they didn't leave any marks/ridges on the cake.

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• Lana

  22 December 2011

  Lana rated and commented on this recipe

  

  Looked beautiful, gorgeous tasting, very easy to make and beautifully moist. I added a splash of vanilla to the mix and baked at 170 fan for 25 mins ( checking every 5 mins after 15 mins ) . Small cakes like this are easy to overcook. Will definitely become a Christmas tradition

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• xcupcakex

  25 December 2011

  xcupcakex commented on this recipe

  RUBISSSSH

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• dye87

  05 May 2013

  dye87 rated and commented on this recipe

  

  I used the decoration recipe on this for some muffins to take into work at Christmas & they had dissapeared by afternoon!

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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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Difficulty and servings

Serves 12

Preparation and cooking times

Prep 15 mins

Freezable un-iced

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

Per cupcake

413 kcalories, protein 6g, carbohydrate 54g, fat 20 g, saturated fat 10g, fibre 2g, sugar 42g, salt 0.51 g

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