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Mini spiced cupcakes with cream cheese frosting

Mini spiced cupcakes with cream cheese frosting

Mini spiced cupcakes with cream cheese frosting

PT1H35M

Why not try?

1
Sift the flours and spices together through a fine sieve into a large mixing bowl
  • 95g of self-raising flour
  • 30g of plain flour
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp five-spice powder
  • 4 tsp mixed spice
2
Beat the butter and sugar with an electric whisk or wooden spoon until light and fluffy. Add the vanilla, orange zest and lime zest
  • 125g of unsalted butter
  • 125g of caster sugar
  • 1 vanilla pod, seeds only
  • 1/2 orange, zested
  • 1 lime, zested
3
Lightly whisk the eggs and gradually mix into the butter until fully incorporated
  • 2 eggs
4
Using a spatula, fold in the flour and spices until fully incorporated. A little at a time, beat in the milk. Do not overwork the mix or the cakes will be stodgy
  • 90ml of milk
5
Line the holes of a 24 mould mini muffin tin with cupcake wrappers. Using a piping bag and plain nozzle, pipe the mix into the cupcake wrappers to 2/3 of the way up
6
Store the tin in the fridge for 20 minutes before cooking
7
Preheat the oven to 170˚C/gas mark 4
8
Place on a baking tray in the middle of the oven and cook for approximately 20 minutes, or until risen and golden brown
9
Remove from the oven and allow to cool on a wire rack
10
For the frosting, use a wooden spoon or electric whisk to beat the butter and sugar until light and fluffy. Then, beat the cream cheese into the mix
  • 175g of low fat cream cheese
  • 50g of unsalted butter
  • 200g of icing sugar
11
Transfer to a piping bag with a plain nozzle - or a star nozzle if you have one. Place in the fridge to firm up slightly for 15-20 minutes
12
Decorate the cupcakes with the frosting and serve

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Ingredients

Metric

Imperial

Mini spiced cupcakes

Cream cheese frosting

  • 50g of unsalted butter, softened
  • 200g of icing sugar, sifted
  • 175g of low fat cream cheese

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