1 March, 2019
Welsh Cake Cupcakes
Today we celebrate St. David’s Day in Wales. St. David is our patron saint, and on March 1st we celebrate Welsh culture. What better way to mark the day than with a welsh cake, or even better, a welsh cake cupcake?
This recipe is adapted from The Primrose Bakery’s recipe for Christmas Pudding Cupcakes! I use this sponge recipe as a base for my welsh cake cupcakes. I also use it combined with brandy butter frosting to make mince pie cupcakes at Christmas time!
Ingredients (to make 12 cupcakes)
- 170g unsalted butter
- 170g golden caster sugar
- 3 large eggs
- 150g self raising flour
- 20g cornflour
- 180g jar mincemeat
- 1 tsp baking powder
Instructions:
- Preheat the oven to 180*C & line a muffin tray with cake cases.
- In a freestanding electric mixer, cream together the butter & sugar until light & fluffy.
- Beat in the eggs, 1 at a time.
- Add the remaining ingredients & mix until well combined.
- Spoon the mixture into the cake cases, filling them to 2/3 full.
- Bake for 20 minutes, or until a skewer inserted into centre of the cake comes out clean (these cakes will appear fairly moist even when cooked).
- Allow the cupcakes to cool in the tin for 10 minutes before allowing to cool completely on a wire rack.
Decorate the cupcakes with vanilla frosting (combine 50g unsalted butter, 100g full fat cream cheese, 300g icing sugar & 1 tsp vanilla extract & beat until smooth) & top with a mini welsh cake. I cheated and bought mini Welsh Cakes from M&S. You could of course make your own! They are traditionally made on a Welsh Bake Stone.
Dydd Gwyl Dewi Hapus!