When an email popped into my inbox the other day, from a friend asking if anyone could bake cakes and/or sell them to help her and her sister raise money for charity, I thought that I could help. Baking is a great way to keep Andrew from getting bored and makes a change from the DVD and youtube watching that goes on at the moment. And we get to help raise some money, so it makes it even more worthwhile. The charity they’re fundraising for is Asthma UK, which supports asthma sufferers and their families. My friend’s sister is asthmatic herself, and despite this she is running the London marathon in April as part of her fundraising efforts too – now that sounds much harder than baking cakes!
As it’s nearly Christmas, I decided to go for something a bit festive but not the traditional mince pies etc. as we already have so many of them at this time of year. I think it’s easier to sell little individual cakes rather than whole ones or slices of whole ones, so I went for cupcakes. They are chocolate sponge, with chocolate chips, and have a marzipan star on top (that’s the festive twist, in both flavour and shape!) The star is held on with a bit of buttercream icing, and on top of the star there is a little swirl of glittery purple icing to finish it off. The sponge has ground almonds in, partly to make it a nice moist sponge, partly to blend with the flavour of the almonds in the marzipan. Oh and the cupcake cases are silver, to make them extra sparkly for the festive theme.
Andrew enjoyed helping me – he stirred the mixture a few times at different stages, and he rolled out marzipan and cut out stars (his favourite job). During our baking session, I noticed that he has a new phrase to say: “Mummy do it” and, more often, “Andrew [A-tar] do it”. I’ve given the recipe below, if you’d like a bit of inspiration to have a go at your own Christmassy cupcakes. This made 16 cakes. Enjoy!
- 170g sugar
- 170g margarine
- 3 eggs
- 100g self-raising flour
- 50g cocoa powder
- 20g ground almonds
- 1/2 tsp baking powder
- 100g milk chocolate, chopped into chunks (or ready done chic chips)
- ready to roll yellow marzipan
- 50g unsalted butter
- 150g icing sugar
- 1 tbsp milk
- glitter sugar
- Pre-heat the oven to 180ºC (fan) and place 16 cupcake cases into muffin tins.
- Cream the margarine and sugar in a bowl until smooth and fluffy.
- Beat in the eggs until well combined.
- Add the four, cocoa, ground almonds and baking powder, and mix until well combined.
- Add the chocolate chunks and stir until evenly distributed.
- Spoon the mixture into the cake cases to about two thirds full.
- Bake in the oven for about 15 minutes, until risen and a skewer inserted in the centre of each cake comes out clean.
- Remove from the oven and leave to cool.
- Meanwhile make the buttercream icing by mixing the butter and icing sugar until smooth and stiff; then add the splash of milk to make it a little less stiff and a good consistency to work with.
- Spoon a small blob of icing (at this point without colour) onto each cupcake; then add the glitter sugar to the remaining icing (I chose a purple glitter sugar).
- Roll out the marzipan to a few millimetres thick on a board dusted with icing sugar.
- Cut out 16 stars, and press them down quite firmly onto the top of each cake.
- Finish by putting the remaining glitter icing into a piping bag and piping a small swirl onto the top of each star.
Follow me on social media