CUPCAKE
Christmas pudding cupcake
Food+Styling by Paul Lowe Photography by Frances Janisch
These mini christmas
puddings are not only
tasty but a feast for
your eyes.
Makes 12
2 oz dark chocolate, chopped
11⁄
3 stick butter
1⁄
3 cup sour cream
3 eggs
13⁄
4 plain flour
11⁄
3 cup sugar
1⁄
2 cup ground almonds
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
confectioners sugar
water
red marzipan, rolled to small balls
fresh bay leaves, dipped in water
and then sugar
1. Preheat oven to 350ºF.
2. Place
chocolate and butter in a saucepan
and turn up the heat.
3. Stir until
everything is melted.
4. Add sour
cream and eggs and stir well.
5. Cool slightly.
6. In a large bowl
place flour, sugar, cocoa, almonds,
and baking powder.
7. Add the butter
and mix well.
8. Pour batter into a
greased cupcake tin.
9. Bake until
firm to the touch, about 20 minutes.
10. Cool on a wire rack.
11. Combine
confectioners sugar and water in a
bowl and stir until you have a thick
frosting.
12. Frost the cupcakes
upside down, add a few marzipan
balls and a sugared bay leaf.
