CHRISTMAS CUPCAKES RECIPES

Christmas mincemeat cupcakes recipe. In England one of our traditional foods at Christmas is a mince tart. This is a small pastry pie filled with sweet mincemeat. I thought I would create a recipe for a Christmas mincemeat cupcake.
Ingredients
Recipe 1.
4 oz self raising flour
4 oz butter
4 oz castor sugar
2 medium eggs
2 tablespoons milk or sherry
2 oz sweet mincemeat
Recipe 2.
110 gm self raising flour
110 gm butter
110 gm sugar
2 medium eggs
2 tablespoons of milk or sherry
55gm sweet mincemeat
Recipe 3.
1 cup self raising flour
1/2 cup butter or margarine
1/2 cup sugar
2 large eggs ,
2 tablespoons of milk or sherry
1/4 cup sweet mincemeat
Method for all Recipes
1. Get all your equipment out, mixing bowl, wooden spoon, paper cases, tablespoon, knife, baking tray, cooling wire rack, scales, sieve and set these out on the work surface. Place the paper cases into the baking tray.
2. Get all the ingredients out.
3. Weigh out the sugar and place in the bowl.
4. Weigh out the butter or margarine and place in the bowl.
5. Weigh out the flour.
6. Using a wooden spoon mix and beat the sugar and butter/margarine together until they are absolutely smooth, this can take up to 2 minutes depending on how soft the butter or margarine is if you do it by hand or quicker with a mixer. The mixture will turn pale and fluffy.
7. Break one egg and add it to the mixture, beat it in until it has blended with the mixture. Repeat with the second egg. Add the milk or sherry and blend.
8. Use the sieve to add the flour to the mixture as this will add extra air to the mixture. Gently fold in the flour or mix in slowly with an electric mixer. The mixture should be a nice type of dropping consistency.
9. Using a spoon divide the mixture into the paper cases and just half fill the cases, filling about 12 paper cases. Using a teaspoon place a teaspoon of mince meat in the centre of each cupcake. Then with the remaining mixture-batter cover the mincemeat so it is trapped in the centre.
10. Switch on the oven temperature 375F, 190C and gas 5. Let the oven get warm. You can put the oven on when you start so it is already warm. Place the tray of cupcakes on a shelf in the centre. They will take 12 to 18 minutes. When the cakes are firm and springy to the touch and they look well risen and golden they will be cooked.
11. Remove from the oven and place on the wire try to cool. Cover with a dusting of icing sugar. They are good eaten warm.
ENJOY

Mixing the butter/margarine and castor sugar. Adding the eggs one at a time and mixing well in.

Adding the flour to the mixture using a sieve. The finished mixture-batter.
Placing a teaspoon of sweet mincemeat on the top of the mixture.
The Christmas mincemeat cupcakes ready to come out of the oven.
Christmas orange chocolate cupcakes for friends to enjoy. I made these cupcakes to take to some friends. The mixture was the chocolate cupcake recipe with grated orange rind added and orange juice. To decorate them I made some orange butter cream-frosting.

Ingredients 50gm--2oz butter or margarine, 125gm--4oz of icing sugar and 1 teaspoon of orange juice. If you need more double the quantity.

Method Mix the butter and icing sugar together. It is quicker with an electric mixer. Add the orange juice. Pipe or spread onto the chocolate cupcakes. Add chocolate sprinkles, fresh satsumas, oranges and chocolate drops. Serve and enjoy.

The archive has lots more ideas for healthy eating cupcakes, pumpkin cupcakes and ideas on how to decorate cupcakes. Enjoy.

FAIRY CUPCAKES RECIPE

CUPCAKE RECIPES

Go to the Cupcake Store and links to get more original ideas.

There are a few basic recipes for cupcakes. Here are some of the these in the different types of measure that you get worldwide from the U.K; U.S.A; Australia and Europe. Have a go at the basic recipe and then start to do variations of your own or follow some of my ideas.

Ingredients

Recipe 1.

4 oz self raising flour

4 oz butter

4 oz castor sugar

2 medium eggs

2 tablespoons milk

Recipe 2.

110 gm self raising flour

110 gm butter

110 gm sugar

2 medium eggs

2 tablespoons of milk

Recipe 3.

4 oz self raising flour

4 oz soft margarine

4oz castor sugar

2 large eggs

2 tablespoons of milk

Recipe 4.

110 gm self raising flour

110 gm soft margarine

110 gm castor sugar

2 large eggs

2 tablespoons of milk

Recipe 5.

1 cup self raising flour

1/2 cup butter or margarine

1/2 cup sugar

2 large eggs

2 tablespoons of milk

These ingredients can be altered to suit you. You may want to use all organic produce. You may want to use only free range eggs. The flour is usually white refined flour but you may want to experiment with wholewheat, multi grain, granary and soya, if you have a gluten allergy. These flours will usually be drier and require more liquid. I would try the regular basic recipe and then experiment with different flours that you like and record your quantities for next time.

Method for all Recipes

1. Get all your equipment out, mixing bowl, wooden spoon, paper cases, tablespoon, knife, baking tray, cooling wire rack, scales, sieve and set these out on the work surface. Place the paper cases into the baking tray.

2. Get all the ingredients out.

3. Weigh out the sugar and place in the bowl.

4. Weigh out the butter or margarine and place in the bowl.

5. Weigh out the flour.

6. Using a wooden spoon mix and beat the sugar and butter/margarine together until they are absolutely smooth, this can take up to 2 minutes depending on how soft the butter or margarine is. The mixture will turn pale and fluffy.

7. Break one egg and add it to the mixture, beat it in until it has blended with the mixture. Repeat with the second egg. Add the milk and blend.

8. Use the sieve to add the flour to the mixture as this will add extra air to the mixture. Gently fold in the flour. The mixture should be a nice type of dropping consistency.

9. Using a spoon divide the mixture into the paper cases, filling about 12 paper cases.

10. Switch on the oven temperature 375F, 190C and gas 5. Let the oven get warm. You can put the oven on when you start so it is already warm. Place the tray of cupcakes on a shelf just above the centre. They will take 15 to 20 minutes. To test if they are ready you can pierce with a small wooden cocktail stick to see if the mixture is still wet inside, you can just feel with your finger to see if the cakes are firm and springy to the touch and they should look well risen and golden.

11. Remove from the oven and place on the wire try to cool. This is the basic cupcake recipe. You can now decorate in the style of your choice. I decorated these very simply. Icing coloured green, topped with sprinkles and sweets. Children could do this easily on there own.

ENJOY

Remember to look at the archives for lots of original ideas and more recipes

SHERRY AND SULTANA CUPCAKES RECIPE

SHERRY AND SULTANA CUPCAKES RECIPE
Below are the basic recipes for cupcakes. To this mixture add 2ozs--3 tablespoons of sultanas which you have soaked overnight in sherry. Before you add the sultanas, which should be nice and moist, toss them in flour to prevent them from sinking to the bottom of the cupcake as it cooks.
Also you can substitute Sherry for the milk in the recipe.
Another variation is to soak the sultanas or raisins in either Port or Rum, so you have Port and Sultana Cupcakes or Rum and Raisin Cupcakes.
Another variation is to add these soaked fruits to the Chocolate Cupcakes recipes and add some rum, sherry or port to the mixture. The addition of whisky to cupcakes with ginger is also an excellent choice.
Ingredients
Recipe 1.
5 oz self raising flour
4 oz butter
4 oz castor sugar
2 medium eggs
2 tablespoons milk
Recipe 2.
175 gm self raising flour
110 gm butter
110 gm sugar
2 medium eggs
2 tablespoons of milk
Recipe 3.
6 oz self raising flour
4 oz soft margarine
4oz castor sugar
2 large eggs
2 tablespoons of milk
Recipe 4.
175 gm self raising flour
110 gm soft margarine
110 gm castor sugar
2 large eggs 2 tablespoons of milk
Recipe 5.
1 1/2 cups self raising flour
1/2 cup butter or margarine
1/2 cup sugar
2 large eggs
2 tablespoons of milk
These ingredients can be altered to suit you. You may want to use all organic produce. You may want to use only free range eggs. The flour is usually white refined flour but you may want to experiment with wholewheat, multi grain, granary and soya, if you have a gluten allergy. These flours will usually be drier and require more liquid. I would try the regular basic recipe and then experiment with different flours that you like and record your quantities for next time.
Method for all Recipes
1. Get all your equipment out, mixing bowl, wooden spoon, paper cases, tablespoon, knife, baking tray, cooling wire rack, scales, sieve and set these out on the work surface. Place the paper cases into the baking tray.
2. Get all the ingredients out.
3. Weigh out the sugar and place in the bowl.
4. Weigh out the butter or margarine and place in the bowl.
5. Weigh out the flour.
6. Using a wooden spoon mix and beat the sugar and butter/margarine together until they are absolutely smooth, this can take up to 2 minutes depending on how soft the butter or margarine is. The mixture will turn pale and fluffy.
7. Break one egg and add it to the mixture, beat it in until it has blended with the mixture. Repeat with the second egg. Add the milk or sherry, port, rum or whisky and blend.
8. Use the sieve to add the flour to the mixture as this will add extra air to the mixture. Gently fold in the flour. The mixture should be a nice type of dropping consistency. Add the sultanas or raisins, remeber to have tossed these in flour to prevent them sinking.
9. Using a spoon divide the mixture into the paper cases, filling about 12 paper cases.
10. Switch on the oven temperature 375F, 190C and gas 5. Let the oven get warm. You can put the oven on when you start so it is already warm. Place the tray of cupcakes on a shelf just above the centre. They will take 12 to 15 minutes, longer if you use large cases. To test if they are ready you can pierce with a small wooden cocktail stick to see if the mixture is still wet inside, you can just feel with your finger to see if the cakes are firm and springy to the touch and they should look well risen and golden.
11. Remove from the oven and place on the wire try to cool. This is the basic cupcake recipe. You can now decorate in the style of your choice.
ENJOY

LEMON CUPCAKE RECIPES

The Recipe for Lemon Cupcakes
Ingredients
6 oz ---175 gm-1 1/2 cups self-raising flour
4 oz--110 gm--1/2 cup castor sugar
4 oz--110gm--1/2 cup butter or margarine
the grated rind of one lemon
2 large eggs
lemon juice
Method
Cream together the butter/margarine and castor sugar. Beat in the eggs one by one. Add the rind of the lemon. Add the flour using a sieve. Add the lemon juice from the one lemon. Divide into cupcake cases, about 12 to 15, bake for 12 to 15 mins at gas 5, 190C or 375F. Test for firmness and with a cocktail stick to ensure the centre has been cooked. Cool.




The Recipe for Lemon Curd
Ingredients
3 oz--75gm--1/3 cup castor sugar
juice of one lemon
the grated rind of one lemon
2 large eggs
2oz--50 gm-- 1/4 cup butter
Method
Choose a bowl that fits onto a pan without touching the base. Put water into the pan and the bowl on top of it and simmer gently. Place the sugar and grated rind of the lemon in the bowl over the simmering water. In a different bowl put the lemon juice and the 2 eggs. Beat together. Add to the bowl on the heat ,stir. Cut up the butter into cubes and add to the bowl of lemon mixture. Stir till it all and let the mixture simmer for 20 mins until it is thick , stir frequently. Cool and use for the cupcakes

RECIPES

CUPCAKE RECIPES

There are a few basic recipes for cupcakes. Here are some of the these in the different types of measure that you get worldwide from the U.K; U.S.A; Australia and Europe. Have a go at the basic recipe and then start to do variations of your own or follow some of my ideas.


Ingredients

Recipe 1.

5 oz self raising flour
4 oz butter
4 oz castor sugar
2 medium eggs
2 tablespoons milk

Recipe 2.

175 gm self raising flour
110 gm butter
110 gm sugar
2 medium eggs
2 tablespoons of milk

Recipe 3.

6 oz self raising flour
4 oz soft margarine
4oz castor sugar
2 large eggs
2 tablespoons of milk

Recipe 4.

175 gm self raising flour
110 gm soft margarine
110 gm castor sugar
2 large eggs
2 tablespoons of milk

Recipe 5.
1 1/4 cups self raising flour
1/2 cup butter or margarine
1/2 cup sugar
2 large eggs
2 tablespoons of milk

These ingredients can be altered to suit you. You may want to use all organic produce. You may want to use only free range eggs. The flour is usually white refined flour but you may want to experiment with wholewheat, multi grain, granary and soya, if you have a gluten allergy. These flours will usually be drier and require more liquid. I would try the regular basic recipe and then experiment with different flours that you like and record your quantities for next time.

Method for all Recipes

1. Get all your equipment out, mixing bowl, wooden spoon, paper cases, tablespoon, knife, baking tray, cooling wire rack, scales, sieve and set these out on the work surface. Place the paper cases into the baking tray.

2. Get all the ingredients out.

3. Weigh out the sugar and place in the bowl.

4. Weigh out the butter or margarine and place in the bowl.

5. Weigh out the flour.

6. Using a wooden spoon mix and beat the sugar and butter/margarine together until they are absolutely smooth, this can take up to 2 minutes depending on how soft the butter or margarine is. The mixture will turn pale and fluffy.

7. Break one egg and add it to the mixture, beat it in until it has blended with the mixture. Repeat with the second egg. Add the milk and blend.

8. Use the sieve to add the flour to the mixture as this will add extra air to the mixture. Gently fold in the flour. The mixture should be a nice type of dropping consistency.

9. Using a spoon divide the mixture into the paper cases, filling about 12 paper cases.

10. Switch on the oven temperature 375F, 190C and gas 5. Let the oven get warm. You can put the oven on when you start so it is already warm. Place the tray of cupcakes on a shelf just above the centre. They will take 15 to 20 minutes. To test if they are ready you can pierce with a small wooden cocktail stick to see if the mixture is still wet inside, you can just feel with your finger to see if the cakes are firm and springy to the touch and they should look well risen and golden.

11. Remove from the oven and place on the wire try to cool.

This is the basic cupcake recipe. You can now decorate in the style of your choice.
ENJOY