With my Christmas cakes made and all safely tucked away in tins, I feel a little bit cheated that I now have to wait for a slice after all that hard work. So this year, as a way to have my cake and eat it too; I’ve made Christmas cake muffins! And I’m really quite pleased with these little cups of festive goodness. Not only can I enjoy a little treat in the lead up to Christmas but I can also check my Christmas cake recipe and make sure I’m happy with this years batch.
This recipe makes 18 Christmas muffins so there’s plenty to go around
and I have lots of friends and family who are more than happy to receive a couple of muffins of Christmas cheer.
For these muffins I made up another batch of my Christmas cake mix, filled 18 muffin cases 3 quarters full and baked for 35 minutes. A lot quicker that baking a cake 🙂 Have a quick look at my Christmas cake post for instructions and step my step pictures for making the Christmas cake mix.
Straight out of the oven and topped with a scoop of ice cream or a blob of thick brandy cream, these Christmas muffins are crazy good.
The mixture contains a bit of cocoa powder, freshly grated nutmeg and a helping of orange juice; flavours which are all heightened from the warmth of the oven. I was so happy with my baking triumph that I was left nibbling the last crumbs off the inside of case. However, for these cakes to be true Christmas cake muffins I felt I should give a least half of them a bit of icing and some Christmas decor. The other half I left as they were, as they are pretty good on their own and its nice to have the option of icing or brandy cream 🙂 If you’re trying to keep it healthy the have a quick look at my flourless mint chocolate courgette muffins, which would make a fantastic alternative.
So the trick with the decoration for these cakes is to make sure that once baked there is still a little gap at the top of the muffins cases where the icing can sit. Filling the cases 3 quarters full with cake mix tends to work out about right. However, if you do decide to ice only half then you can afford to have a few cases that are maybe slightly over-filled and so don’t leave enough room for icing.
So once the Christmas muffins had cooled and I’d selected the best ones for icing
I mixed 4 tablespoons icing sugar with a tablespoon of water and carefully iced the cakes using a teaspoon to spread the icing to the edges of each case. Before the icing set I topped the Christmas muffins with dried cranberries and my homemade sugared pecans and chocolate stars.
Deliciously easy and another reason to get the Christmas tunes on and bop around the kitchen, using a wooded spoon as a mic 🙂
**Estimated nutritional information per muffin and per 100g of un-iced Christmas cake muffin. If you want find out more about how the information is calculated and the sources used, please refer to my Nutrition Information Guide.