Boozy sultana cupcakes
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Boozy sultana cupcakes
- Prep time:
- 30 min, plus cooling time
- Cook time:
- 20 min
- Serves:
- makes 15 cupcakes
Boozy sultana cupcakes, with a brandy butter frosting, are a grown-up alternative to mince pies
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Tips and suggestions
- Cooks Tips...
- You can make the cupcakes alcohol free and child-friendly by omitting the brandy from the recipe
Ingredients
For the cupcakes:
- 200 g butter, softened
- 175 g light soft brown sugar, such as Whitworths
- 4 large eggs
- 1 tsp vanilla extract
- 200 g self-raising flour
- 1 tsp baking powder
- 100 g sultanas, soaked in 100ml brandy for an hour
For the brandy butter frosting:
For the brandy butterscotch sauce:
- 125 g butter
- 175 g light soft brown sugar, such as Whitworths
- 150 ml double cream
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. For the cupcakes: Preheat the oven to 180C/160C fan/gas 4 and line a muffin tray with cupcake cases. Cream the butter and sugar together in a bowl for 2-3 minutes until pale and fluffy. Add the eggs one at a time, beating well between each one. Add the vanilla extract, drain the sultanas and add to the batter, reserving the brandy, beat to combine. Fold in the flour using a large metal spoon, to create a batter with a soft dropping consistency.2. Fill the cupcake cases two thirds full with the cake batter, bake for 10-12 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool completely.
3. For the brandy butter frosting: In a large mixing bowl cream the butter icing sugar together until smooth, add the brandy and mix well to combine. Pipe the butter cream onto the cool cupcakes
4. For the butterscotch sauce: Heat the ingredients and the reserved brandy in a small saucepan over a gentle heat until the ingredients have dissolved. Allow to simmer for 3-4 minutes until the mixture is thick and syrupy. Allow to cool for 15-20 minutes and drizzle over the cupcakes to decorate.
Recipe from Whitworths
This recipe is classed as intermediate
Avg User rating
3.13 / 5 (45 votes cast)
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