Boozy Brandy Cupcakes by Cuppies 'n' Cream

Here is a festive recipe from Natalie who writes the popular blog, Cuppies 'n' Cream, where you can follow her baking and decorating experiences. Natalie writes:-

These cupcakes are a great alternative to mince pies - sweet, indulgent and delicious. Perfect for handing around to family and friends over the festive period.

After baking numerous Christmas fruit cakes I had some left over fruit that had been soaking in Brandy and I was just waiting for an excuse to use it up. My boyfriend's Dad paid us a surprise visit at the weekend so I quickly whipped up a batch of these for him to take back home with him.

Boozy Brandy cupcakes are actually one of my favourite cupcakes as they are so full of flavour making them super indulgent and special. These cupcakes are incredibly tender and moist, one of the most delicious cupcakes I have made so far; they are so good that a simpler icing could be used with great results – or no icing at all, which is how my little boy likes them. He doesn't like traditional fruit cake but he did love these, so they are attractive to adults and little ones.

PREPARATION

Your fruit will need to be soaked for at least 12 hours - but the longer you can soak the better
This recipe will yield 18 cupcakes so line your cupcake tins ready
Preheat your oven to 155 degrees C. (Fan assisted)

INGREDIENTS

50g sultanas / 50g raisins / 80g currants / 20g glacier cherries (halved) / 20g mixed peel
Left in an air-tight container with 100ml of Brandy poured over

190g unsalted butter
190 dark brown soft sugar
3 Large free range eggs
200g self raising flour
20g ground almonds
1/2 tsp ground cinnamon
1/2 tsp of mixed spice
1 tsp ground ginger
1/2 tsp of vanilla extract
1 tsp of orange extract
1 tbsp of golden syrup

METHOD

1. Cream your butter and sugar until fluffy the add your eggs one at a time.

2. In a separate bowl weigh out & sift your dry ingredients.

3. Add the dry ingredients to the wet ingredients folding in until all combined.

4. Add your vanilla & orange extract.
5. Now add your pre-soaked fruit into the mixture stirring in, but taking care not to over mix.

6. Using an ice-cream scoop (for consistency) fill the cases one large scoop each.

7. Bake for 24 minutes.

8. Remove from your oven and transfer to a cooling tray.

For the icing

250g of unsalted 'real' butter
500g of icing sugar
1 tsp of vanilla extract
1/2 tsp of Brandy
1 tsp of orange extract

I literally throw all my buttercream ingredients in the mixer bowl and whizz up together until pale and smooth then using a piping bag and nozzle, pipe on your cupcakes. I also sprinkled with a tiny bit of cinnamon and drizzled with golden syrup. They are totally delicious! The orange really compliments the Brandy and the fruit. For an alternative idea you could even add some cranberries or white chocolate to the buttercream.

For more recipes, visit cuppiesncream.wordpress.com and to find out about ordering cupcakes from Cuppies 'n' Cream, visit www.cuppiesncream.co.uk. You can also follow Natalie on Twitter @CuppiesnCream and on Facebook.

Satisfy Your Sweet Tooth this September with National Cupcake Week by Jessica Aleisha Dodds

Since 2008, the cupcake phenomenon, in the UK, has grown like a well risen sponge, taking over most confectionery and baked treats as the most fashionable and sort after edible fancy. With the likes of Magnolia bakery in New York launching in 1996, it took a while for UK market to catch up, but in recent years the cupcake has gone beyond all cup-cases of the imagination, with flavours, toppings and edible art.

Cupcakes, in my opinion, have become so popular due to the selfish streak in society, not wanting to share the deliciousness of cake. In all elements of cookery, customers thoroughly enjoy portioned parcels and the cupcake is no exception. There is something convenient and cute about a cupcake, with it being well-contained, easy to transport and suitably portioned.

Once a simple treat for kids, cupcakes have now become a sophisticated, yet fun alternative to the traditional slice of cake. The rise in demand supported the birth of businesses, all over the UK, selling these easy, crafted treats and for the cake artists among us, the boundaries of the simple cupcake were being stretched. Challenging new flavours replicating sweets, such as rhubarb and custard, tantilised children and adults tastebuds alike and with artistic detail, beautiful bouquets, wedding towers and edible art collections were created. With a history of larger cakes being the best canvas for edible art, the cupcake was able to offer a miniaturised version of these grand works of artistry; a singular portion of cake offering all the excitement, design and flair of a whole cake, but in a tiny format.

The cupcake has become an easy versatile tool to fit all occasions. A whole market has been established to cater for the demand, with Perspex towers, cupcake cases, sprinkles and for the more creative, cupcake parties have been born. People, such as Ming Makes Cupcakes have even dedicated blogs to the desirable delicacy. National Cupcake Week, from 16th – 22nd September, is a celebration of the last five years of incredible cupcake creations, from the simple and tasty to the most artistic, but debate has opened about what the new and upcoming craze will be.

Many speculative comments have been made; regarding the future of the cupcake, yet there is belief that due to its adaptability, the cupcake will survive. One opposing argument suggested that the cake pop will eventually take over the mass market, yet due to being smaller, more expensive and complicated to make, I doubt any success will overlook the cupcake’s reign. The Great British Bake Off is further supporting the baking boom in Britain and supermarkets, bakers and chefs alike are releasing specialist books on cupcakes and decorations. Locally, bakers are trialing new combinations, such as crownies, brownies and cake, and others are experimenting with pastry, following BBC Good Food’s prediction that miniature choux buns, were the next best treat to tickle our fancy.

One thing for sure, however, is that this week plenty of cupcakes WILL be eaten. I for one will be indulging in a carefully crafted cupcake or two and even through talk of new trends, the cupcake is still a highly popular, deliciously delectable treat. So what flavour will you choose?

Keep up to date with Jessica Aleisha Dodds and her blog, Red Velvet Baking by visiting www.redvelvetbaking.blogspot.com. You can also follow Red Velvet Baking on Twitter @RedVelvetBaking, Facebook and Instagram.