Happy advent 1st!
It’s December 1st and I am super excited for this years first Christmas bake.
Makes 25
- For the sponge
170g of self-rising flour
170g soft butter (if it’s still hard, use a fork and mash it until soft)
150g brown sugar
3 medium eggs (room temperature)
1 big tsp baking powder
1tsp ground ginger
1tsp cinnamon
1tsp ground all spice
1tbsp golden syrup
- For the butter cream
450g icing sugar
475 unsalted butter (soft)
2 eggs
2 clementines, zest and juice.
Let’s start baking
Preheat your oven to 180 fan, gas mark 4.5, prepare your cupcake tray and start making the sponge.
Start by whisking butter, sugar and golden syrup, then add the eggs one by one until the butter mix is smooth. Sift flour, ginger, allspice, cinnamon and baking powder into the butter mix.
Divide the mixture into 25 cupcake cases and bake in the middle of the oven for 15-20 minutes.
Whilst this is baking away start making the butter cream.
Put sugar, butter in a bowl and mix until fluffy, start adding the confectionery sugar gradually once incorporated add the eggs one by one and mix for 3 minutes / egg to create a light and fluffy cream, then pour in your juice and zest and mix well.
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