Ingredients for Nigella Lawson Christmas Cupcakes
- All Purpose Flour
- Baking Powder
- 1 teaspoon baking soda
- Ground Mixed Spice
- 1 teaspoon salt
- Unsalted Butter
- Dark Brown Sugar
- 2 large eggs
- Sour Cream
- ½ cup boiling water
- Bittersweet Chocolate
- Instant Coffee
- Royal Icing
- Fondant
- Fresh cranberries for decoration
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How to Make Nigella Lawson Christmas Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, ginger, cinnamon, cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the molasses and boiling water.
- Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost the cupcakes with your favorite white frosting. Attach ready-made holly leaves and cranberries to create festive decorations.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
48g
Fat
28g
Carbs
8g
