Tuesday, 29 December 2009

White chocolate Christmas cupcakes

I’ll concede that cupcakes aren’t a traditional Christmas tea time item but these seemed too pretty to leave out. Plus, Christmas is a time of serious eating and it’s nice to have something spongier and lighter and generally more manageable with a cup of tea!

These cupcakes had a lovely taste to them; the white chocolate wasn’t over powering but gave a subtle creamy taste to both the sponge and buttercream.

Alas, I cannot claim the chocolate coin idea as my own. It was Marie, one of our super-imaginative entrants at the Christmas Iron Cupcake London event who gave me the idea. Basically, it’s taking the tradition of the silver coin in the Christmas pud and bringing it into a more modern baked good. The bonus being that every cupcake has a coin so everyone wins! The key thing to remember is to put the coin in the sponge AFTER baking it – sorry if that sounds patronising but I’d hate anyone to misunderstand and end up with a mess in the centre of their cupcake.

Here are the cupcakes with the coins inserted – they go in very easily without disturbing the sponge or altering the shape of the cake:

Voila! A cupcake with a coin promising good luck for the coming year!


For the cupcakes:
125g unsalted butter, at room temperature
125g caster sugar
2 eggs
125g self raising flour
50g white chocolate buttons

For the buttercream:
75g unsalted butter, at room temperature
175g icing sugar
50g white chocolate buttons, melted

Optional inclusion: chocolate coins


- Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.

- Line a 12 hole cupcake tin with paper cases.

- Start by making the cupcake sponges: Cream together the butter and sugar until light and fluffy.

- Gradually beat in the eggs.

- Beat in the flour.

- Stir in the white chocolate buttons.

- Spoon into the paper cases and bake for approximately 15-20 minutes or until a skewer inserted into the cupcakes comes out cleanly. Mine took 17 minutes.

- Leave to cool on a wire rack.

- Now make the buttercream: beat together the butter and icing sugar until well combined.

- Beat in the melted chocolate.

- If using, now is the time to make an incision into the cooled cupcake and slot a chocolate coin into the sponge. It’s more effective if you leave the foil on the coin.

- Spread the buttercream over the top of the cupcake and decorate as required; I used fondant Christmas decorations.

- Warn anyone who has metal fillings that the coins are in the cake!!!

- Bask in the glory of the wonderful thing you have made.

- Eat.


Margaret said...

I shall have to poach this idea from you for next year. My grandchildren will squeal with delight when they eat these. What a great idea.
Happy New Year!

Jacqueline said...

I do like the coin in the cupcake idea, especially when it becomes a surprise under the frosting. Fab!

glamah16 said...

Hope you , the family, and BF had a Merry Christmas. Happy New Year!To another year of great baking.

Anonymous said...

didnt think i was particuarly keen on white chocolate but of course I shall have to try making these!!! Nikki PS maybe you should talk to lakeland or someone about stocking the eyes here they are sweet i'm sure people would buy them!!!

Katie said...

Lol what a great idea and everyone gets a bit of luck with their cake - its a win win situation!

JudeCreations said...

Great idea of the coin in the cupcake. Your reindeer on the christmas cake looks cute too...happy new year

Cakelaw said...

These are so cute - and love the chocolate coins inside.