Mini Christmas Pudding Cupcakes with Custard Flavoured Icing

Mini Christmas Puddings with Custard Icing

Yield: 16 mini cupcakes

Prep Time:1 hour 30 minutes

Cook Time:15 minutes

These Christmas pudding cupcakes are mini upside-down chocolate cupcakes with sour cherries, custard flavoured icing and a sprig of edible holly.

Ingredients:

Holly Sprigs

  • Leaf green sugarpaste (rolled fondant)
  • Red sugarpaste
  • CMC/Tylo powder or gum tragacanth
  • Holly cutters

Christmas Puddings

  • 25g (0.9 oz) dark chocolate, chopped
  • 70g (2.5 oz) unsalted butter
  • 50ml soured cream
  • 1 large egg
  • 70g (2.5 oz) self-raising flour
  • 70g (2.5 oz) caster (superfine) sugar
  • 50g (1.8 oz) ground almonds
  • 3 tbsp cocoa powder
  • ½ tsp baking powder
  • 45g (1.6 oz) dried sour cherries

Custard Icing

  • 125g (4.4 oz) icing sugar, sifted
  • ½ tsp custard powder, sifted

Directions:

Holly Sprigs

  1. Make the holly sprigs at least 1 day before making the Christmas puddings. Before we start, I would recommend making more holly sprigs than needed just in case any break.
  2. Grab a handful of leaf green sugarpaste (rolled fondant), or alternatively colour white sugarpaste using a leaf green gel or paste food colour and knead well to soften.
  3. Add around ¼ tsp of Tylo/CMC powder or gum tragacanth and knead well. Immediately roll out the sugarpaste thin enough that it is workable, yet thick enough the holly cutter can emboss the sugarpaste.
  4. Cut out and emboss the holly, remembering to cut out more than needed in case of breakages. Set aside.
  5. Using the red sugarpaste, roll small holly berries. You will need 3 for each holly sprig. Set aside to dry for at least 24 hours.
  6. Once dry, using a little cooled boiled water or some edible glue, attach the berries to the holly and allow to dry.

Christmas Puddings

  1. Preheat the oven to 170°C/325°F/Gas mark 5, and spray a mini muffin tray with non-stick spray. Set aside.
  2. Melt the chocolate and the butter over a low heat then remove from the heat and allow to cool a little. Stir in the soured cream and eggs.
  3. In another bowl, sift the flour, cocoa and baking powder. Then add the sugar and ground almonds. Gently stir in the chocolate mixture until just incorporated, then fold in the sour cherries.
  4. Spoon into the muffin tray so they are ¾ full. Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
  5. Allow to cool in the tray. If freezing, place them into a freezer bag for up to 3 months.
  6. When ready to use, trim off any domes on the cupcakes using a serrated knife, then flip them upside down.

Custard Icing

  1. To make the custard flavoured glace/glaze icing, sift the icing sugar and custard powder into a small bowl and add 2 tbsp water to make a thick paste. Place the cupcakes on a wire rack upside-down and spoon the icing over.
  2. Immediately add the dried holly sprigs and allow to set.

If you don't have the tools or ingredients needed to make the holly sprigs, you can easily substitute the holly leaves for bay leaves - you can even sugar them first! Or real holly, of course! For the berries, any small round sweets/candy will work too. Or you could roll up some of the sour cherries.

Scaled and adapted from BBC Good Food.