Decorated Christmas Leaf Cakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 2 eggs
- ½ cup superfine caster sugar
- ¼ cup cream (38% fat)
- ½ cup Ground meat
- 1 cup self-rising flour (sifted)
- ½ tsp Baking powder
- 1 tsp ground cinnamon
- ¼ tsp grated Nutmeg
- 2 tsps Rum (or brandy)
- 2 Tbsps butter (melted)
- To decorate
- 2 Tbsps Apricot Jam (warmed)
- 1 ⅛ cups white Sugar paste
- powdered sugar
- 1.333 cups green Sugar paste
- ½ cup red Sugar paste
Preparation steps
1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat together the eggs and sugar until combined, then beat in the cream. Gently stir in the mincemeat.
3.
Sift in the flour, baking powder and spices and fold in gently until incorporated.
4.
Stir in the rum or brandy and butter until well mixed.
5.
Spoon into the paper cases and bake for 15-20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
Roll out the white sugarpaste on a surface dusted with icing sugar. Cut out rounds the same diameter as the cakes.
7.
Brush the tops of the cakes with a little apricot jam and attach the sugarpaste rounds.
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 cakes.
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
