adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Brandy buttercream cupcakes recipe
0 Likes
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Festive boozy buttercream bites with buttermilk cakes filled with cherries, sultanas, and pecans. Freeze ahead and decorate when serving for a stress-free Christmas treat.
Ingredients:
  • 300g (2 cups) self-raising flour
  • 100g (1/2 cup, firmly packed) brown sugar
  • 100g (1/2 cup) caster sugar
  • 2.50 gm mixed spice
  • 2.50 gm ground cinnamon
  • 95g (1/2 cup) glacé cherries, halved
  • 90g (1/2 cup) sultanas
  • 45g (1/3 cup) pecans, toasted, finely chopped
  • 1 egg
  • 250ml (1 cup) buttermilk
  • 125g butter, melted
  • Queen Giant Chocolate Stars Milk & White, to decorate
  • Dollar Sweets Gold Lustre edible gold glitter, to decorate
  • Bought caramel sauce, to serve
  • Silver and white star sprinkles, to decorate
  • 250g butter, chopped, at room temperature
  • 230g (1 1/2 cups) icing sugar mixture
  • 60ml (1/4 cup) brandy
Instructions:
  • Heat your oven to 200C (180C fan forced) and prepare twelve 80ml (1/3 cup) muffin pans by lining them with paper cases.
  • In a large bowl, mix together flour, brown sugar, caster sugar, mixed spice, and cinnamon. Add cherries, sultanas, and pecans, then stir until well combined.
  • In a large jug, gently whisk the egg, buttermilk, and butter until smooth. Pour the egg mixture over the flour mixture and gently fold until just combined. Spoon the batter evenly into the prepared pans.
  • Bake for 20 minutes, or until a toothpick inserted into the centers comes out clean. Then, transfer to a wire rack to cool completely.
  • In a bowl, use electric beaters to whip the butter and icing sugar for 5 minutes until light and creamy. Mix in the brandy until fully incorporated. Transfer the buttercream to a piping bag with a large fluted nozzle.
  • Arrange chocolate stars elegantly on a plate and sprinkle with edible glitter. Pipe buttercream swirls onto each cupcake. Drizzle caramel sauce over the swirls and sprinkle with colorful sprinkles. Finish each cupcake by topping it with a chocolate star.

Similar Recipes