Christmas pudding cupcakes
turn oven on to 180 degrees c place 12 muffin cases in muffin tin
100g soft unsalted butter
100g light soft brown sugar
100g Matthew Walker Christmas pudding cut into small pieces
2 large free range eggs
100g self raising flour
Cream together the butter,sugar and Christmas pudding
beat in the eggs then fold in the sifted flour spoon into muffin cases and bake for approximately 25 minutes .leave to cool in the tin for 10 minutes then on airing rack until completely cold
make rum butter frosting
80 g soft unsalted butter
50 g soft light brown sugar
200 g icing sugar
2 dessert spoons dark rum
cream together butter and brown sugar then add icing sugar beat well until soft you may need to add a spoonful of boiling water to help add rum and beat again .Pipe or spoon onto cakes and decorate with sprinkles . If you don't like butter cream use a simple glace icing with sprinkles.
Eat and enjoy!!!
