Sunday, December 7

November Challenge - Candle Cupcakes for Two

This Month's Challenge wasn't the easiest. It took me while to decide whether to interpret the candle part of the picture or the crochet aspect for my Cupcakes.
 In the end, as Christmas is on it's way (Have you heard?), I decided to do candles and make them as festive and warming as possible. Something different to your regular mince pies.
These Brandy and Sultana Cupcakes are sweet and quite boozy so I decided to make them a little larger so they could be little sharing cakes - How romantic?!
The little candle flame toppers are really simple and easy to do, they are just Washi Tape and cocktail sticks - they are definitely on the cards for birthday cupcakes in the future . . .

Makes 6 cakes*
100g sultanas
100ml brandy
175g light soft brown sugar
200g soft spread
200g flour
4 eggs
1 teaspoon baking powder
1 1/2 teaspoons vanilla essence
For the Frosting:
2 1/2 tablespoons brandy
150g butter (softened)
300g icing sugar
To decorate:
Roll out icing

Prior to making these cakes, put the sultanas and 100ml of brandy in a bowl and leave them to soak for a couple of hours . . .
Preheat oven to 160C (Fan oven)
Cream the butter and the sugar together until light and fluffy
Add each egg, beating in between then stir in the vanilla
Drain the soaked sultanas (Make sure you keep the brandy) and stir them into the mixture
In a separate bowl, sift the flour and mix in the baking powder
Fold the flour into the cake mix gradually, alternating with the reserved brandy.
Spoon mixture into a silicone muffin tray (Making 12 cakes) - This is so the cakes turn out the ideal shape and they don't have to be spooned into paper cases
Bake in preheated oven for about 12 minutes (or until cakes spring back when touched) then remove from muffin tray (Be very careful . . . ) and leave on a cooling rack
When cakes are completely cool, trim off the top of cakes (where there will inevitably be a slight dome) so they resemble a tin of tuna in shape
To make the frosting: Cream the butter and icing sugar together and slowly add the brandy, mix to desired consistency - you want it to be spreadable
Use the frosting to sandwich the cakes together in pairs (to make longer cylinder shapes) then spread the frosting on the top and sides of the cakes
Roll out pieces of the icing and use it to cover each cake (if you roll it onto cling film it makes it easier to handle) - Because the cakes are small and I'm not the best with roll out icing, I found this quite fiddly but I decided to use the way the icing naturally fell in creases to create a more candle-like appearance by using the creases to make 'wax drips'
Top each cake with a flame topper and share with someone special (or give them to a lovely couple you know . . .)
*NB: The basic Boozy Sultana Cupcake recipe is from my baking folder (a.k.a a wedge of printed recipes shoved in a ring binder). I have no idea of the source so I can't credit it but be aware, I am not claiming it as my own. However, the decoration of the cakes and such is all me.

December's challenge is upon us, the final one of the year (Go here to see them all). It's been a challenge but we're nearly there. For the last one, I have Photography and my Mom has to make something for Hayden.
And this is the picture . . .
Good times

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