Petitchef

Eggless Christmas Cupcakes

Other
15 servings
15 min
25 min
Very Easy

Ingredients

15

To decorate:

Preparation

  • Mix together the dried fruits (chop up any large pieces) and chopped pecans with 50g plain flour. Set aside.
  • In a large bowl sift together the self raising flour, baking powder, baking soda, mixed spice, cinnamon and cornflour. Sift again then gently fold in the ground almonds, lemon and orange zest.
  • In a separate bowl whisk together the sugar, lemon juice, orange juice, yogurt, apple cider vinegar and oil.
  • Add the wet ingredients to the sifted flour mixture and add the sparkling water. Whisk and then fold in the flour-dusted fruits and nuts. Be careful not to overwork the cake batter.
  • Spoon the mixture into a lined cupcake tray. Bake at 160 degrees C for around 20 minutes or until a skewer poked through the centre comes out clean.
  • Don't open the oven door for the first 15 minutes of baking. Allow to cool. Brush with warm golden syrup and first stick on thin discs of marzipan .
  • Brush the marzipan with more golden syrup and repeat for the icing. If you don't want it to be too sweet, roll the icing thinner.
  • Colour your white icing with your food colours and roll the red into little berry-sized balls and roll the green, then cut into holly shapes. Dust with a flurry of icing sugar and edible glitter.

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Photos

Eggless Christmas Cupcakes, photo 1
Eggless Christmas Cupcakes, photo 2
Eggless Christmas Cupcakes, photo 3

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