Like every year it’s my job to make dessert for Christmas. I try to make something different every year but for this year I really have no idea what to make. I’m reading magazines, cooking books like crazy and even watching cooking programs. I just can’t find my inspiration.
“The original English Christmas pudding could be a real winner this year”
Christmas is around the corner and I still have no idea. But what is important for this year’s desserts? I want it to be festive but most of the desserts are festive, so what is really important. All I want is that my guests keep eating and eating, calories should not be a problem because after all it’s Christmas. Last year’s pavlova was a great success and even the dessert of two years was amazing. Two years ago I made tiramisu with ingredients from all over the world, but what should I make this year?
The original English Christmas pudding could be a real winner this year. The only thing is that I would really take a big risk making this cake. Normally I do a tryout a month before making the dessert. This tryout is well-known under friends and family. Everyone wants to come over for dinner, but actually everyone wants to have dessert. The tryout is also used for last adjustments like some more sugar or some more liqueur. English Christmas pudding will be a problem because the thing with this pudding is that it needs to rest for a few weeks. So i’m to late for English Christmas pudding.
As the search for the perfect dessert continues I have decided to make some nice Christmas Cupcakes. If you would like to make the same cupcakes as I’m going to make for Christmas you can find the recipe right here.
- Chocolate Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup cocoa
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon espresso powder
- ½ cup milk
- ¼ cup vegetable oil
- 1 egg
- ½ teaspoon vanilla
- ½ cup boiling water
- 8 tablespoons butter (1 stick), softened
- 2½ cups confectioner’s sugar, sifted
- 2-3 tablespoons milk, heavy cream or half-and-half
- ¼ teaspoon vanilla
- pinch of salt
- Preheat oven to 160º C.
- Place cupcake liners in muffin tin. Spray lightly with cooking spray.
- Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high-speed for about 1 minute to add air to the batter.
- Evenly distribute cake batter. Each cupcake liner should be about ¾ths full.
- Place in the oven and bake 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the cupcakes to cool completely.
For the Buttercream Frosting:
- Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
- Add confectioner’s sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
- Add vanilla and a pinch of salt and combine until well-incorporated.
- Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner’s sugar. For a softer frosting, add more milk or cream.