Gloverly Cupcakes

Hopefully this will be the first of many Christmas baking blogs this year and as usual there are so many scrummy looking recipes to try out it’s going to be hard to narrow it down. As it’s the last Met League before Christmas I couldn’t resist making some red and gold Christmas cupcakes for the Serpie runners. We haven’t been to any xc races yet this season as we now live quite far away and Rich injured his knee recently which has meant he can’t run at the moment. But after 4 years of not being able to run because of a back injury, I am now able to run 6km so I am very excited to be able to take part! Click 

I decided on a snowflake theme for the cupcakes as they are very quick to make and I’ve been too busy to attempt anything more elaborate! I had a look through the Christmas section of the Hummingbird Bakery Cake Days cook book and decided to make the candy cane cupcakes, but with the addition of some chocolate and extra mint.

Here is the recipe I used:

Candy Cane Cupcakes (adapted from The Hummingbird Bakery Cake Days)

Makes 16 (the recipe says makes 12-16 but I always get 16!)

80g unsalted butter

280g caster sugar

240g gluten free self raising flour

1/2 tbsp baking powder

240ml whole milk

2 tsp peppermint essence

2 large eggs

100g dark chocolate, finely chopped or grated

Line 2 muffin trays with 16 cases. Pre-heat the oven to gas mark 5/170 Fan.

Using an electric mixer, mix together the butter, sugar, flour and baking powder till the mixture resembles bread crumbs.

Pour the milk into a jug with the peppermint essence and add the eggs, beat to mix.

Pour 3/4 of the milk/egg mixture into the dry ingredients and mix on a low speed till combined, then add the remaining mixture and mix till the batter is smooth. Add the grated chocolate and mix well.

Divide the mixture evenly between the 16 cases and then bake in the oven for 18-20 minutes until they are lightly browned on top and spring back when pressed (and a skewer comes out clean). I usually check them and turn them around after 15 minutes.

Take out the tins immediately and leave to cool on a wire rack. Decorate once completely cool.

Mint Buttercream (also from Hummingbird Bakery Cake Days)

500g icing sugar

160g butter

50ml milk

4 tsp Peppermint essence

Beat the icing sugar and butter together on a very slow speed until the mixture resembles coarse breadcrumbs. I always put a tea towel over the top of my KitchenAid to prevent icing sugar going everywhere! Then slowly add the milk and peppermint essence. Once it’s all been added increase the speed and beat on high for 5 minutes until light and fluffy.
The snowflakes were made using some snowflake plunge cutters. I added some CMC gum powder to the sugar paste to make it stronger and less likely for the snowflakes to crumble or crack as they dry out.

I’m really looking forward to running the Met League again and to that feeling of throughly deserving a cupcake afterwards! Good luck to everyone racing!