Cross Cakes
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup honey
- ½ cup sugar
- 0.333 cup butter
- 3 Tbsps milk
- 2 ½ cups all-purpose flour
- 2 tsps Baking powder
- 2 Tbsps cocoa powder
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- 2 eggs (beaten)
- 2 ½ ozs Milk chocolate (30% cocoa solids, finely chopped)
- For the icing
- 2 cups powdered sugar
- 1 egg white (or 1 tbsp meringue powder)
- ⅛ cup water (if using meringue powder)
- To decorate
- brown sugar
Preparation steps
1.
For the cupcakes: heat the oven to 160°C (140° fan) 325°F gas 3. Place paper cases in a 12 hole muffin tin
2.
Warm the honey, sugar, butter and milk in a pan until the sugar dissolves. Stir and allow to cool.
3.
Sift the flour, baking powder, cocoa and spices into a mixing bowl. Stir in the cooled honey mixture until blended, then stir in the eggs and chocolate.
4.
Spoon into the paper cases and bake for 25 minutes until firm and risen. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
5.
For the icing: sift the icing sugar into a bowl. Lightly beat the egg white and mix with the icing sugar using an electric whisk; if using meringue powder, beat it with the water until smooth, then whisk with the icing sugar. If the mixture seems too thick to pipe, add a little water.
6.
Spoon into a piping bag and pipe crosses on top of the cakes. Sprinkle with demarara sugar and leave to set.
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