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Kate L'argent, Independent Usborne Organiser


Make your own... Christmas Cupcakes

7th December 2015

Taken from the Children's Christmas Baking Kit (now available from your Usborne Organiser), these clementine-flavoured cupcakes with holly decorations are sure to be a hit at your next Christmas party.

Follow the simple step-by-step instructions below and get baking!

Ingredients

3 clementines
90g (3 1/2 oz) caster sugar
90g (3 1/2 oz) softened butter
2 medium eggs
90g (3 1/2 oz) self-raising flour

For the icing:
175g (6 oz) icing sugar

You will also need a 12-hole deep muffin tin and 8 paper cupcake cases.

Method

1. Heat the oven to 190°C, 375°F or gas mark 5.
Put the paper cases in the tin. Grate the zest from the outside of the clementines.
 
2. Beat the suger, butter and zest in a big bowl. Break the eggs into a cup. Put the eggs and flour in the bowl. Mix well.  
3. Use a teaspoon to divide the mixture between the cases. Bake for 15 minutes until risen and firm.  
4. Squeeze the juice from the clementines. Spoon it over the cupcakes while they are still warm.  
5. Put the cakes on a wire rack. Leave them until they are completely cool, then make the icing.  
6. Sift the icing sugar into a bowl and mix in 1 1/2 tablespoons of warm water. Spread it onto the cakes with a blunt knife.  

Decorations

Use a holly leaf cutter to cut shapes from green ready-to-roll icing or marzipan (please note that marzipan contains nuts).

For holly berries, roll little balls from red ready-to-roll icing or marzipan.

And now, time to eat!

Don't forget...

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