It’s almost 5 weeks until Christmas and my thoughts are certainly turning towards all of the fun and delicious treats which are so abundant at this time of year.
I have lots of great Christmas themed recipe ideas that I’m looking forward to sharing with you over the coming weeks as we creep ever closer to the festivities. You can look forward to a tutorial for decorating your own Christmas cake, homemade confectionery ideas which are great boxed up as small gifts to family, friends, and neighbours, and even a surprise inside cake, along with some Christmas dessert alternatives and lots of other ideas too! I just hope I find enough hours in the day to share all of the recipes with you!
To start things off, my first Christmas recipe for the year are these fun Christmas Robin Cupcakes!
They’re super easy to make, with most of the fondant shapes having been cut with plain round cookie cutters. I can imagine children enjoying lending a helping hand if you decide to give them a try! And being made around the popular chocolate orange flavour combination they’re incredibly tasty too, but of course these Christmas themed cupcakes would work with so many flavour combos.
This fun cupcake recipe consists of a beautifully light orange flavoured cupcake which is topped with a layer of chocolate orange ganache before the fondant robin decoration is applied. To add to the yummy chocolate flavour, the brown fondant of the robin’s body and wings is shaped from chocolate flavoured fondant! Now I must admit that if you were to try a small piece of chocolate fondant on its own you’re likely to find it quite dark and ‘cocoa-y’ (or at least both Mr E & I do) but once eaten with the orange sponge and ganache the intense chocolate flavour of the fondant is balanced out.
So, here’s how to make Christmas Robin Cupcakes!
ahead. They’re super easy to make, largely being shaped with a plain
round cookie cutter, making them a fun bake for children to help with.
Hands on time: about 1 hour 10 mins Bake time: 20 mins Yield: 10 Cupcakes
10 Muffin sized cupcake cases & muffin tin
78mm & 68mm Round Cookie Cutters (see note c below)
Rolling pin (ideally a plastic one suitable for fondant work)
Small brush used for food preparation only
For the Chocolate Ganache
- 120ml Double Cream
- 120g Terry’s Chocolate Orange
For the Cupcake Sponge
- 150g Butter, unsalted & softened
- 75g Caster Sugar
- 75g Golden Syrup
- 3 Egg, medium, lightly beaten (see note a below)
- small pinch of Salt
- 1tsp Orange Extract
- 150g SR Flour
- 1 – 2tbsp Milk
- 250g Chocolate Flavoured Fondant Icing
- c 80g Red Fondant (see note d below)
- small amount of Yellow Fondant
- small amount of White Fondant
- small amount of Black Fondant
Notes: a) When making the cupcake batter, consider weighing the cracked eggs first to ensure the batter has equal weight of butter, sugar, flour and eggs. Simply weigh the butter, sugar and flour to the same weight as the eggs. Of course the value may be slightly different to the 115g listed in the ingredients above. b) Consider warming your lightly beaten eggs over a bain marie especially if they feel particularly cold. Warm them until they feel lukewarm. This should help prevent the batter from curdling and produce a better cupcake sponge. c) These robins cupcakes would work as fairy cakes too. Use a cutter which is very slightly larger than your cake and another cutter which is one size smaller. d) When purchasing the fondant (particularly the red) check to ensure it is suitable for vegetarians if baking for those following a meat free diet. e) Cut the white of the robin’s eyes with either a small plunger cutter or, if you don’t have one available, the wide end of a large piping nozzle (for instance) works well. f) Ball up off-cuts of fondant and cover it over. g) Use a dry brush to wipe away any cornflour from the finished cupcake.
This post has been shared with:
Cook Once Eat Twice hosted by Corina at searching for Spice
We Should Cocoa hosted by Choclette over at Tin & Thyme