A little indulgence is par for the course come the holiday season. That’s especially true in relation to baked goods, which find their way into entertaining areas at office parties, family gatherings and school functions. Treats are indeed part of what makes the holiday season a special time of year. This year, families can whip up this Lines+Angles recipe for “Chocolate Christmas Cupcakes” to make the holiday season a little more flavorful.
Makes 12 cupcakes
1 loaf crusty white or wheat bread, for the cakes:
8 tablespoons butter
1⁄3 cup caster sugar
2 tablespoons light brown sugar
2 eggs
1 cup flour
1 teaspoon baking powder
1⁄3 cup cocoa powder
1⁄2 cup milk
1 cup chocolate chips
For the chocolate topping:
2⁄3 cup heavy cream
1 cup chopped plain dark chocolate, 70 percent
To decorate:
Icing sugar
8 ounces white sugarpaste
8 ounces green sugarpaste
4 ounces red sugarpaste
Directions:
1. Preheat oven to 400°F. Position oven 1. For the cupcakes: Preheat the oven to 375°F. Place 12 cupcake liners in a muffin tin.
2. Beat the butter in a mixing bowl until soft and light. Beat in both sugars and beat until light and fluffy.
3. Beat in the eggs, one at a time, until well blended. Sift in the flour, baking powder, and cocoa, and fold in gently until incorporated. Stir in the milk and chocolate chips.
4. Spoon into the paper cases and bake for 25 minutes until firm to the touch. Leave in the tins for 5 minutes, then place on a wire rack to cool completely.
5. For the chocolate topping: Put the cream and chocolate in a pan over a low heat until melted. Remove from the heat and allow to cool and thicken slightly.
6. Spoon onto the cupcakes and leave until almost set.
7. Roll out the white sugarpaste on a surface dusted with icing sugar. Cut out shapes to resemble snow and place them on the cakes.
8. Roll out the green sugarpaste on a surface lightly dusted with icing sugar. Cut out 2 holly leaves for each cake with a holly-shaped cutter or card template. Brush lightly with water and attach to the white sugarpaste.
9. Roll pieces of red sugarpaste into small balls for the “berries” and place on the cakes, as in the photo, attaching with a little water.
Recent Comments