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    You are in: Home / Recipes / Nigella Lawson Christmas Cupcakes Recipe
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    Nigella Lawson Christmas Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Lorraine of AZ's Note:

    These cupcakes sound yummy. Nigella describes them as "somewhere between chocolate and gingerbread." She has decorated them with white frosting, with two holly leaves made from ready-made, dyed icing and cranberries for the holly berries. I'm putting the recipe here so I know where it is at Christmastime. I don't know if the types of icings she uses are available here in the U.S., but you'll get the idea.

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    Ingredients:

    Yield:

    cupcakes

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper baking cups.
    2. 2
      In a large bowl, mix together the flour, baking powder and soda, the mixed spice and salt.
    3. 3
      In another bowl, cream the butter and sugar with an electric mixer. Add eggs, one at a time, mixing well after each addition. Beat in one-third of flour mixture followed by a tablespoon of the sour cream, repeating till all is used up.
    4. 4
      Put water, chocolate, and instant coffee in a pan and heat gently, just until the chocolate is melted. Fold this into the batter, but don't overbeat. The mixture will be very thin; "so don't worry about that," advises Nigella.
    5. 5
      Pour batter carefully into waiting muffin cups and put in oven for about 20 minutes. The cakes should be cooked through but still dense and damp. Let cool in pan for 5 minutes then lift out carefully onto a wire rack. Let cool completely.
    6. 6
      To ice them, make up the royal icing according to the package instructions and cover the tops of the cupcakes thickly. Cut out holly leaves from the green fondant using a small holly-leaf cutter with veining stamp . Arrange 2 leaves on each cake, then then press on the cranberries, 2 or 3 to a cake, to represent the holly berries.

    Ratings & Reviews:

    • on July 14, 2008

      55

      these are by far the best chocolate cup cakes I have ever made.I did not have the mixed spice so I used nutmeg,ginger and cinnamon.The boiling water was hot enough to melt the choco chips. I used plain yogourt instead of sourcream.There is no need for topper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 28, 2007

      55

      These were really yummy. The cooking time was a lot less in my oven, but I think I need to check my oven's temp. I made Cinnamon Cream Cheese Frosting for these, which was a perfect, yummy topper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 17, 2007

      55

      Heaven! Although I decorated mine a bit more simply x

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Nigella Lawson Christmas Cupcakes

    Serving Size: 1 (837 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 194.4
     
    Calories from Fat 89
    46%
    Total Fat 9.9 g
    15%
    Saturated Fat 5.7 g
    28%
    Cholesterol 56.9 mg
    18%
    Sodium 121.7 mg
    5%
    Total Carbohydrate 26.5 g
    8%
    Dietary Fiber 2.0 g
    8%
    Sugars 12.2 g
    48%
    Protein 2.8 g
    5%

    The following items or measurements are not included:

    royal icing

    fondant

    cranberries

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