Merry Christmas!!! Time seems to be flying in the final run down to the main event and I can barely keep up! I’m writing this bathed in the glow of twinkling fairy lights, cuddled under a blanket watching Mad Men reruns – Heaven!
To me, this season brings a sense of nostalgia wrapped in spice and dried fruit; that’s not the case for everyone. Less than half my family like Christmas pudding, so post Christmas dinner it’s always a struggle to find them a suitable dessert.
Not wanting to rely on the typical chocolate dessert I played around with other childhood memories, in the hope that one day I will get to experience a ‘White Christmas’ and my Grandmother’s brandy butter. The result, sweet white cupcakes with a hint of booze, the perfect way to finish Christmas dinner.
Vanilla Cupcakes with Brandy Icing
125g self raising flour
125g caster sugar
125g butter at room temperature
2 large eggs at room temperature
2 tsp vanilla extract
150g icing sugar
2 tbsp brandy
Sprinkles to decorate
Preheat the oven to 175C and line the cupcake tin.
Beat all the ingredients together until we’ll blended.
Divide into the cupcake cases and bake in the middle of the oven for 17 minutes until golden brown and an inserted skewer comes out clean.
Leave to cool.
To make the icing beat together the sugar and butter until the butter has broken up.
Add half the brandy and whisk, and extra brandy a few drops at a time until the icing comes together.
One the icing is at a spreadable consistency, whisk for a further seven minutes, this makes the icing light and fluffy.
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