- 125g unsalted butter, softened
- 125g caster sugar
- 2 large free range eggs
- 100g self-raising flour
- 25g cocoa powder
- 1 teaspoon baking powder
- 200g icing sugar (plus extra for dusting)
- 20-30ml of cold water
- 100g of green fondant icing
- 6 glacé cherries, cut in half
- Preheat the oven to 180 degrees C and line a cupcake/muffin tin (I used this one) with cupcake cases
- In a food processor or in a big mixing bowl with a handheld whisk, add in the ingredients for the cakes and mix together until a batter is formed
- Divide the mixture equally between the cupcake cases and then bang the cupcake tin on your work surface to remove any air in the cake mix. Place in the oven and bake for about 20 minutes until a knife inserted into the middle of the cakes comes out clean.
- Once cooked, remove from the oven and allow to cool at room temperature. Remove them from the cupcake tin as so as it is cool enough to do so and set aside.
- Meanwhile, make the holly leaves. Dust some icing sugar on your work surface. Next, roll out the green fondant to about half a cm thick, then using a holly leaf cutter (I used this one), cut out the 24 leaves individually and set aside to harden for a few minutes while the cakes cool and while you make the glacé icing.
- To make the glacé icing, put the icing sugar and a small amount of the cold water into a bowl and whisk until a smooth thick paste is formed. Add a tiny bit more water or icing sugar if required.
- Using a teaspoon, spoon the icing on the top of the cooled cupcakes, followed by two holly leaves and a half of a glacé cherry each. Set aside and allow to set for as long as you have. Store at room temperature. Eat and enjoy!
What festive bakes/cakes are you making in preparation for Christmas?
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