Coffee and whiskey Christmas mini cakes

Recipe by:

Christmas cake is generous and perfect for slicing but when you’ve picky eaters in the house it makes sense to make minicakes instead.

Coffee and whiskey Christmas mini cakes

Serves

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People

Time Prep

20

Minutes

Cooking Time

50

Minutes

CUISINE

COURSE

Baking

Method

  1. With Line Cupcake (fan) Your 150°c Tray Oven Your Cases Preheat To And

  2. Together Well Treacle Cream Butter The The In Add And Then Sugar And Mix

  3. The Is Of Eggs And A It Small If Until One Then Batter The Add The Mixture The Smooth Lumpy By Spoonful Into Lumpy Not Flour One Beat Is

  4. The Ginger Cinnamon Flour, Thick Ground Powder, Bee Will Slowly In Baking And Espresso, Beat Batter The

  5. Mixed Crystallised The Ginger In Soaked Stir And Fruit

  6. The Bake Divide And The Cases Approximately 40 Cupcake Mixture Minutes For Oven Equally The In Between

  7. The Does They Are E A Test Baked Away The Clean Test Again Then Cakes Then Not Stick Further After The A Stick Clean Minutes Poking Cocktail For Bake If Cocktail And Using Minutes 10 By The Away E If Stick 40 Centre, Will Right Into

  8. Each Remove The Cupcakes Whiskey Once Of A And Covered Towel Cooked Cool Top From Tea Clean The Leave Sprinkle Oven With With To And The

  9. Protect (still To From Before Pletely Them Then If To The Inside Them The Then Cupcakes, Cool Burn Freeze Or Bag Them Going Cases) Into Freezer The Putting Them Box Once You're

  10. Unsalted Might Icing A 150g The Add And Butter, Full A Wish Beat You Milk And Perhaps 50ml Little Espresso Zing! To Of Sugar In Together Bit 400g Icing Flavour Ice, Although Fat Whiskey As

Ingredients

  • 165g Butter (unsalted)

  • Brown Light Demerara 110g Sugar

  • 2 Treacle Black Tbsp

  • Free Range 3 Eggs

  • Flour 165g Plain

  • Espresso 1 Shot

  • Powder Baking 1 Tsp

  • Tsp Cinnamon 1

  • 1 Ground Ginger Tsp

  • 100ml One And Orange In Soaked Fruit, From Mixed Rind And 400g Overnight Juice Whiskey

  • Chopped Crystallised Finely 50 Ginger,

  • Whiskey 50ml

Method

  1. Your Your Preheat Cases To With Line 150°c Oven Tray Cupcake (fan) And

  2. Together Butter And Then Mix Treacle Cream Sugar Add The Well The And In

  3. Batter Of Lumpy Add Eggs Lumpy Mixture The The Spoonful Smooth If Beat Flour Not Is Until The Into Then It The Small A One And Is By One

  4. Batter The Slowly The Espresso, Baking And Ginger Thick Cinnamon Will Beat Powder, Bee In Flour, Ground

  5. And Mixed Fruit Stir The Crystallised Ginger In Soaked

  6. Minutes The The Mixture The Bake Approximately Cupcake Between Cases 40 For Oven In Divide Equally And

  7. Then Again Further Baked Minutes If Poking By 40 Test E Clean 10 And Stick A Away Then After The Away For They Clean Into The Right E Test Using Stick The Not Cocktail If Stick Cakes Minutes Centre, Cocktail Are A The Does Bake Will

  8. Remove Cupcakes And A Top The The With Cooked From Cool Sprinkle And Each Oven Tea Clean Whiskey Covered Once To With Leave Towel The Of

  9. Putting The Freezer Bag Cool Box Cupcakes, To Cases) Once Them Them Into Going The Pletely Burn If To You're From Inside The Protect (still Freeze Or Then Before Then Them Them

  10. Although Unsalted Little And Perhaps And 400g Icing Full Milk 150g Wish You In Fat Ice, A Zing! The Together Bit Of Espresso Add To Beat A Icing 50ml Flavour Butter, As Whiskey Might Sugar