Christmas pud cupcakes

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Serves: 12

By MrsWeasley



  • 140g self-raising flour

  • 250g icing sugar sifted

  • 140g caster sugar

  • 1 tsp baking powder

  • 50g dark chocolate broken into chunks

  • 6 tbsp cocoa powder

  • 3 eggs lightly beaten

  • 100ml sour cream

  • 100g ground almonds

  • 140g butter (plus extra for greasing)

  • 85g dried sour cherries (plus a few extra to decorate)

  • 12 bay leaves


<ol> <li>Heat oven to 190C/170C fan/Gas Mark 5. Place a 12-hole silicone muffin tray on a baking sheet or butter a non-stick 12-hole muffin tin, and stick two criss-crossing strips of baking parchment in each hole.</li> <li>Melt the chocolate and butter over a low heat. Cool a little, then stir in the soured cream and eggs.</li> <li>Mix the flour, sugar, almonds, cocoa and baking powder in a bowl. Pour in the chocolate and stir until smooth, then stir in the cherries. Spoon into the muffin holes so they are three-quarters full, then bake for 20 minutes. Cool in the tins. Can now be frozen in plastic bags for 3 months.</li> <li>To decorate, mix the icing sugar and custard powder with 2 tbsp water to make a thick icing. Remove the muffins from the tins and cool on a rack. Cut off any rounded tops, stand upside-down on the rack, then spoon icing over. Leave to set, then top with bay leaves and cherries. Best eaten on the day.</li> </ol>

Handy Hint

<p>Can be frozen before iced</p>

Additional Information

  • Vegetarian

  • Cake/Dessert

  • Christmas

  • Biscuit and sweets

  • Kids can help

  • Make Ahead

  • Can Freeze

  • cake

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  • 24/12/09 10:10

    These do look very festive.