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    Sunday, December 20, 2015

    Christmas cupcakes with chocolate brandy buttercream Recipe



     
    Christmas cupcakes with chocolate brandy buttercream Recipe
        Ingredients

        125g butter, softened
        3/4 cup (115g) caster sugar
        2 teaspoons vanilla bean paste
        2 eggs, at room temperature
        1 1/2 cups (225g) self-raising flour
        1/2 teaspoon ground cinnamon
        1/3 cup (80ml) milk
        Dried coconut flakes, to decorate

    Chocolate brandy buttercream

        125g butter, softened
        1 1/2 cups (230g) icing sugar mixture
        2 tablespoons cocoa powder, sifted
        1 tablespoon brandy


    Christmas cupcakes with chocolate brandy buttercream Recipe
        Method

        Step 1

        Preheat oven to 180°C. Line a 12-hole, 1/3 cup capacity muffin pan with paper cases.
        Step 2

        Using an electric mixer, beat butter, sugar and vanilla together until light and fluffy. Add eggs, 1 at a time, beating until combined after each addition. Stir in flour, cinnamon and milk until smooth. Spoon the mixture into paper cases. Bake for 20-25 minutes or until a skewer inserted into 1 cake comes out clean. Stand in pan for 5 minutes then transfer to a wire rack to cool.
        Step 3

        Make buttercream: Using an electric mixer, beat butter until light and fluffy. Gradually beat in icing sugar and cocoa until combined. Add brandy. Beat until combined. Spread (or pipe) buttercream onto cakes. Decorate with coconut. Serve.
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    Item Reviewed: Christmas cupcakes with chocolate brandy buttercream Recipe Rating: 5 Reviewed By: Mrs. Chef
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