Name: Xmas Hemp Cupcakes
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 200 ml ginger ale; 150 g mixed fruit; 115 g butter, at room temperature; 115 g sugar; 2 large eggs, at room temperature; 1 tsp golden syrup; 120 g plain flour; 50 g new hemisphere™ Hemp Seed Flour; 1 tsp baking powder; ¼ tsp ground cinnamon; ¼ tsp mixed spice; ⅛ tsp nutmeg; ¼ tsp vanilla essence; ¼ tsp lemon essence

CategoryBaking, Cakes & Muffins, Hemp Seed FlourDifficultyIntermediate

A spicy Christmas treat!

Yields12 Servings

Prep Time40 minsCook Time35 minsTotal Time1 hr 15 mins

200 ml ginger ale

150 g mixed fruit

115 g butter, at room temperature

115 g sugar

2 large eggs, at room temperature

1 tsp golden syrup

120 g plain flour

50 g new hemisphere™ Hemp Seed Flour

1 tsp baking powder

¼ tsp ground cinnamon

¼ tsp mixed spice

⅛ tsp nutmeg

¼ tsp vanilla essence

¼ tsp lemon essence

Soak the mixed fruit overnight in the ginger ale.

Preheat oven 160°C Bake.

Line a 12-hole muffin pan with muffin cases.

Cream butter and sugar for approximately 10-12 minutes.

Sift plain flour together with baking powder in a large mixing bowl. Sift the new hemisphere™ Hemp Seed Flour separately and discard remaining particles. Add spices.

Beat in eggs one at a time with the golden syrup to the creamed butter and sugar, adding a little sifted plain flour to prevent the eggs from curdling.

Lastly, add sifted dry ingredients then drained fruit and essences.

Using two spoons, fill each muffin case two-thirds full.

Bake for 30-35 minutes till dark golden brown or a cake skewer/knife inserted into a cupcake comes out clean.

Stand for 10 minutes before removing to cool completely on a wire rack.

Ice with butter cream. To make holly and berries: top with a halved spearmint leaf and three Jaffa lollies.

Ingredients