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BRAZIL NUT AND CLEMENTINE CUPCAKES

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Rate this recipe 3.4/5 (123 Votes)

Ingredients

  • 175g unsalted butter
  • softened.
  • 175g caster sugar.
  • 3 large eggs
  • beaten.
  • 1-2 clementines
  • depending on size.
  • 175g self-raising flour.
  • 75g Brazil nuts
  • finely chopped Clementine glacé icing.
  • 3-4 tbsp clementine juice.
  • 275g icing sugar
  • sieved.
  • To decorate
  • Edible white glitter.
  • Christmas novelties made from coloured marzipan or sugarpaste icing and coloured writing icing.

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

1.
To make the cupcakes, preheat the oven to 180°C/gas mark 4. Line muffin trays with 15 paper cases.



To make the icing, stir enough clementine juice into the icing sugar to make a smooth, spreadable icing. Spread over the cupcakes, sprinkle with edible white glitter to resemble snow and add Christmas novelties such as Santas, snowmen, Rudolf the red-nose reindeer or Christmas trees.

Step 2

2.
In a mixing bowl, beat the butter and caster sugar together until soft and creamy. Gradually beat in the eggs. Peel the clementines, pulling off any loose strands of pith, and chop them into small pieces. Dust with a little of the flour until coated.

Step 3

3.
Stir the remaining flour and clementine pieces into the creamed mixture until evenly combined.

Step 4

4.
Spoon the mixture into the paper cases and bake for 15-20 minutes or until springy to the touch. Cool in the trays for 10 minutes before removing to a wire rack to cool completely.

Step 5

To make the icing, stir enough clementine juice into the icing sugar to make a smooth, spreadable icing. Spread over the cupcakes, sprinkle with edible white glitter to resemble snow and add Christmas novelties such as Santas, snowmen, Rudolf the red-nose reindeer or Christmas trees.

Cook's tip: To make the Christmas figures, roll out coloured marzipan or sugarpaste icing thinly on a surface dusted with icing sugar and cut out shapes using a small sharp knife. Assemble the figures by dampening the underside of the shapes with a little water and pressing them in place. Finish with coloured writing icing.

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