Boozy Sultana Cupcake with Brandy Butter Frosting …

Boozy Sultana Cupcake with Brandy Butter Frosting…

A very ‘adult’ cupcake with a festive flavour!

A tasty alternative to mince pies, sweet, indulgent and delicious!

The Brandy-soaked sultanas add great flavour and texture to a simple cupcake!

Creamy frosting, light sponge and a brandy kick give these lovely cupcakes a festive feel.

Preparation time: 30 minutes
Cooking Time: 15 minutes

Makes 15 cupcakes

Ingredients:

  • 200g butter, softened
  • 175g Whitworths for Baking Light Soft Brown Sugar
  • 4 large free range eggs
  • 1 tsp vanilla extract
  • 200g self raising flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 100g sultanas
  • 100ml brandy



Brandy Butterscotch Sauce (to drizzle):

  • 125g butter
  • 175g Whitworths for Baking Light Soft Brown Sugar
  • 150ml double cream



Brandy Butter Frosting:

  • 150g butter, softened
  • 300g Whitworths for Baking Super Fine Icing Sugar
  • 1-2 tblsp brandy


Method:

  1. Preheat the oven to 180°C/350°F/Gas 4. 
  2. Line a muffin tray with cupcake cases.
  3. Pour the brandy over the sultanas and leave to soak, ideally for an hour or two.
  4.  Cream the butter and Whitworths for Baking Light Soft Brown Sugar together in a bowl for 2-3 minutes until pale and fluffy.
  5. Add the eggs one at a time, beating well between each one. 
  6. Add the vanilla extract, drain the sultanas and add to the batter, reserving the brandy, beat to combine.
  7. Fold in the flour using a large metal spoon, to create a batter with a soft dropping consistency.
  8. Fill the cupcake cases 2/3rds full with the cake batter, bake for 10-12 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. 
  9. Transfer to a cooling rack and allow to cool completely.
  10. In a large mixing bowl cream the butter and Whitworths for Baking Super Fine Icing Sugar together until smooth, add 1-2 tblsp brandy and mix well to combine.
  11. Pipe the butter cream onto the cupcakes, heat the butterscotch sauce ingredients and the reserved brandy in a small saucepan over a gentle heat until the ingredients have dissolved. 
  12. Allow to simmer for 3-4 minutes until the mixture is thick and syrupy. 
  13. Allow to cool for 15-20 minutes and drizzle over the cupcakes to decorate.

Recipe and photo credit by- Whitworths for Baking

Follow:
Claire

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

Share:

2 Comments

  1. Judy Haughton-James
    November 30, 2012 / 1:04 am

    Oh wow! I am seeing so many delicious things on your blog Clairejustine! I am hungry!:)

    • Claire Justine
      December 2, 2012 / 5:35 pm

      Thanks for the comment Judy 🙂

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.