Rosemary wreath cupcakes
https://www.coop.co.uk/recipes/rosemary-wreath-cupcakes
These sweet cupcakes have a delicate herby flavour with festive decoration – they would make a great Christmas gift
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Feeds
12
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Ready in
1 hour
15 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 50g
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Ingredients
- 175g Co-op unsalted butter, softened
- 175g Fairtrade caster sugar
- 3 Co-op British free range eggs, beaten
- 125g Co-op self raising flour
- ½ tsp baking powder
- 50g Co-op ground almonds
- Zest of 1 small orange, plus juice if needed
- ½ x 25g pack rosemary, chopped, or 1 tsp dried
- FOR THE ICING:
- 110g Co-op unsalted butter, softened
- 225g Fairtrade icing sugar, sifted
- 1 tsp orange zest
- TO DECORATE:
- 1 Co-op British free range egg white
- About 225g Co-op red grapes
- 75g Fairtrade caster sugar
- ½ x 25g pack rosemary (optional)
Method
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Line a 12-hole muffin tray with cases
- Using an electric whisk, beat the butter and caster sugar together until creamy
- Gradually whisk in the beaten egg, adding a little of the flour if needed to stop it curdling
- Sift in the flour and baking powder, add the ground almonds, orange zest and rosemary, then gently fold in until smooth
- Pour into the muffin cases. Bake for 20-22 mins, until risen and golden
- Leave to cool
For the icing:
- Beat the butter until smooth, then add the sugar in stages, whisking slowly until incorporated
- Add the zest and whisk until fluffy — if it’s too stiff, add a little orange juice
For the decoration:
- Whisk the egg white until frothy, then brush on the grapes, using a pastry brush
- Transfer to a plate lined with greaseproof paper
- Sprinkle with caster sugar, then roll around to coat. Set aside for 2 hours to dry
To assemble:
- Pipe the icing on the cupcakes. Top with frosted grapes, then arrange the rosemary, if using, to look like a wreath.
To store: the iced cakes will keep for up to 3 days in an airtight tin.
To freeze: when cool, keeping them in a single layer, double wrap the un-iced cakes in cling film, then freeze overnight. Next day, put them in a freezer bag and label. They’ll keep for up to 1 month. To defrost, leave at room temperature until thawed. For the icing, store in a sealed, labelled freezer bag for up to 1 month. To defrost, leave at room temperature until spreadable.
