On TV Tonight

  • 20:00 - Raymond Blanc's Kitchen Secrets - Tomatoes
  • 20:30 - Raymond Blanc's Kitchen Secrets - Summer Greens
  • 21:00 - Paul Hollywood's Bread - Classic Bread

This recipe is classed as easy

Rating 3 / 5 (89 votes)

Prep time:
20 min
Cook time:
20 min
Serves:
12

Not a fan of the raw egg beverage? Try Ruth Clemens' eggnog ingredients in a cake instead

Method

1. For the cupcakes: preheat oven to 180C/160C Fan/gas 4. Prepare a cupcake tray with 12 cupcake cases.

2. Cream the softened butter and caster sugar together in a large mixing bowl. Stir in the vanilla extract, then beat in the eggs one by one, adding a little flour at any sign of curdling. Pour in the milk and mix well.

3. Add the flour, baking powder, nutmeg and cinnamon. Mix until thoroughly combined.

4. Finally, add the chocolate to the batter and fold it through to distribute evenly. Fill prepared cupcake cases 2/3rds full with the batter.

5. Bake in the oven for 20-22 minutes until well risen and golden brown on top. Allow to cool on a wire rack.

6. For the frosting: melt the white chocolate in a heatproof bowl over a pan of hot water, or in the microwave in short 30 second bursts taking care not to burn the chocolate.

7. Cream together the butter, icing sugar and double cream.
Add the melted chocolate and mix well to combine.

8. Once completely cool, frost the top of the cupcakes using a small angled spatula or pipe if you prefer. Sprinkle the tops with ground cinnamon and add a small piece of cinnamon stick for decoration.

Ingredients

For the cupcakes

  • 100 g unsalted butter, softened
  • 240 g caster sugar
  • 2 tsp vanilla extract
  • 4 medium eggs
  • 100 ml milk
  • 220 g plain flour, sifted, plus extra
  • 2 tsp baking powder
  • 2 tsp ground nutmeg
  • 2 tsp ground cinnamon
  • 60 g white chocolate, grated

For the frosting

  • 100 g white chocolate
  • 125 g unsalted butter
  • 250 g icing sugar, sifted
  • 2 tbsp double cream
  • 1 tsp ground cinnamon
  • cinnamon sticks, to decorate (optional)

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment

 

The batter was incredibly runny and despite only being filled 2/3 of the cases, exploded over the tops in the oven! A mess. Tasted nice though.

SianB34950 SianB34950  Posted 29 Oct 2012 1:57 PM