After the indulgence of saturday’s Yule log, it was time to knuckle down and make a few presents. In preparation, I’d earlier bought some single cupcake boxes to add to the bags and baskets of various goodies that I’ve made (not quite as many as I’d originally planned, but at least I have something of a selection – medlar jelly, cranberry, walnut and white chocolate cookies (will be posting this one for Sweet & Simple Bakes on 1 January) and most importantly for this recipe, redcurrant vodka. How could I let all those booze soaked redcurrants go to waste? I couldn’t of course, so – stroke of genius – I decided to use them in the cupcakes.
- Creamed 125g unsalted butter with 125g dark brown sugar until pale.
- Beat in 3 smallish eggs (would have used 2 duck eggs, but didn’t have any).
- Sieve in 125g sieved flour (1/2 wholemeal spelt and 1/2 white spelt), 1 tsp baking powder, 1 heaped tbsp cocoa and 1 tsp mixed spice.
- Then stirred in 6 large tbsp of redcurrants marinaded in vodka & sugar for 3 months then drained (alternatively you could use 100g raisins soaked overnight in brandy).
- Divided mixture between 12 cupcake cases and baked in a preheated oven at 180C (gas 4) for 22 mins.
- Left to cool whilst made the topping.
- Melted 100g 70% dark chocolate in a bowl over simmering water.
- Creamed 100g butter with 50g icing sugar.
- Mixed in slightly cooled chocolate and spread on top of the cupcakes.
- Decorated with cranberries and chocolate snowflakes.