Holly and Ivy Cakes with Frosting
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ⅞ cup caster sugar
- 4 eggs (beaten)
- 2 tsps vanilla extract
- 1 ⅔ cups plain flour
- 2 tsps Baking powder
- 1 tsp Mixed spice
- ½ cup Ground meat
- For the cream cheese topping
- ½ cup unsalted butter
- ¾ cup powdered sugar
- 1 ⅔ cups cream cheese
- 1 tsp vanilla extract
- To decorate
- ⅞ cup green Sugar paste
- ½ cup red Sugar paste
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Gradually beat in the eggs and vanilla until blended.
4.
Sift in the flour, baking powder and spice and stir until combined. Stir in the mincemeat.
5.
Spoon into the paper cases and bake for 20-25 minutes until well risen and golden. Place on a wire rack to cool completely.
6.
For the cream cheese topping: beat the butter until soft and creamy. Sift in the icing sugar and beat well.
7.
Beat in the cream cheese and vanilla until smooth. Chill for about 30 minutes to firm up the mixture.
8.
Spoon the topping mixture into a piping bag and pipe on top of the cakes.
9.
To decorate: roll out the green sugarpaste on a surface lightly dusted with icing sugar. Cut out holly leaves and mark the veins with a cocktail stick. Place on the toppping.
10.
Roll pieces of the red sugarpaste into tiny balls for the 'berries' and place on the topping.
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