Holly and Ivy Cakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ⅔ cup butter
- 1 ⅔ cups caster sugar
- 3 eggs (beaten)
- 1 finely grated Orange zest
- 1 cup milk (more if needed)
- 1 ½ cups gluten-free all purpose flour
- 1 pinch salt
- 1 tsp baking soda
- 0.333 cup cocoa powder
- 1 tsp Mixed spice
- To decorate
- 2 ¾ cups powdered sugar
- 1 Tbsp hot water
- ⅞ cup green Sugar paste
- 24 Cranberry
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until soft and creamy. Beat in the eggs, orange zest and milk.
3.
Sift in the flour, salt, bicarbonate of soda, cocoa and mixed spice and stir well to mix. Add more milk if necessary, to give a soft dropping consistency.
4.
Spoon the mixture into the paper cases. Bake for 12-15 minutes, until a skewer or cocktail stick inserted into the centre comes out clean. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
To decorate: sift the icing sugar into a bowl and stir in enough hot water to make a soft coating icing. Spoon the icing onto the cakes and spread evenly.
6.
Roll out the green sugarpaste thinly on a surfaced dusted with icing sugar. Cut out 24 holly leaves and mark the veins with a cocktail stick.
7.
Place 2 holly leaves and 2 cranberries on each cake and leave to set.
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