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Christmas pud cupcakes recipe - Recipes - BBC Good Food

  • 12servings
  • 413calories

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Source: www.bbcgoodfood.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D, E
MineralsCopper, Fluorine, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 50g dark chocolate , in chunks

  2. 140g butter , plus extra for greasing

  3. 100ml soured cream

  4. 3 eggs , lightly beaten

  5. 140g self-raising flour

  6. 140g caster sugar

  7. 100g ground almonds

  8. 6 tbsp cocoa powder

  9. 1 tsp baking powder

  10. 85g dried sour cherries , plus a few extra to decorate

  11. 250g icing sugar , sifted

  12. 1 tsp custard powder, sifted

  13. 12 small bay leaves

Instructions Jump to Ingredients ↑

  1. Heat oven to 190C/fan 170C/gas 5. Place a 12-hole silicone muffin tray on a baking sheet or butter a non-stick 12-hole muffin tin, and stick two criss-crossing strips of baking parchment in each hole.

  2. Melt the chocolate and butter over a low heat. Cool a little, then stir in the soured cream and eggs. Mix the flour, sugar, almonds, cocoa and baking powder in a bowl. Pour in the chocolate and stir until smooth, then stir in the cherries. Spoon into the muffin holes so they are 3⁄4 full, then bake for 20 mins. Cool in the tins. Can now be frozen in plastic bags for 3 months.

  3. To decorate, mix the icing sugar and custard powder with 2 tbsp water to make a thick icing. Remove the muffins from the tins and cool on a rack. Cut off any rounded tops, stand upside-down on the rack, then spoon icing over. Leave to set, then top with bay leaves and cherries. Best eaten on the day.

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