Wednesday, 21 December 2011

Christmas Party At Fobbles & Christmas Cupcake Recipe

Saturday was the Fobbles Christmas Party.  Those ladies who needed to travel from Yorkshire and Lancashire stayed at home due to the weather.  I enjoyed the day, it was good to get out of the house, sit and knit and chat to others.  I watched D do some beading.  I've never seen beading being done before.  It looked quite interesting.  Needless to say it's now on my list of 'Things To Try'!  I haven't a clue on technique, so I may have to look into this.  It doesn't seem an overly expensive thing to try.  I shall see.  I knitted a cloth.

I was able to do some baking the evening before and made some Christmas Cup Cakes.  I've had this recipe since the summer and decided to wait till Christmas time to make them.  They are absolutely delicious, I must admit!  Recipe to follow - this one comes highly recommended!

 I decorated the tops with frosting, then added white stars and sparkly sprinkles
 Whilst all that was baking and doing, I knocked up a lemon drizzle cake - very moist.  I did have help from Betty Crocker for this one........

Christmas Cup Cakes

Makes 12-16 - I managed 17
300g mixed dried fruit
100ml rum
200g unsalted butter, softened
200g soft dark brown sugar
4 large eggs
160g plain flour
1/2 tsp baking powder
1/2 tsp mixed spice
60g ground almonds

For the frosting
500g icing sugar (confectioners I think is the US term)
160g unsalted butter, softened
50ml whole milk
1/2 tsp almond essence
decorations, sprinkles of your choice

Place the dried fruit in a bowl with the rum, leave to soak for at least 30 minutes

Preheat to oven to 190c, gas mark 5

Cream together butter and sugar until light and fluffy, add the eggs one at a time

Sift together flour, baking powder and mixed spice.  Add to creamed mixture. Mix until everything is incorporated.  Add the ground almonds and soaked fruit, mix until all is combined.

Fill cupcake cases 2/3rds.  Bake for 18-20 minutes or until cupcakes have risen and spring back when touched

Frosting:  whisk icing sugar with butter until fully combined and texture is powdery.  Gradually add the milk, whisk until light and fluffy.  Add the almond essence and mix until well incorporated.

Spoon the frosting onto cold cupcakes and decorate to your liking.


paula said...

I didn't know Betty ws in the UK too. She was the god-send for Gene and his cookies this year. He found a bunch of recipes to be used with her basic sugar and molasses cookie mixes . . all turned out good.

CarpeDyem said...

Yes Betty is in the UK! Gene's recipes sound interesting! I've still not forwarded your recipe email on yet, I will do soon!