Xmas Hemp Cupcakes
A spicy Christmas treat!
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
- 1/4 tsp ground cinnamon
- 1/4 tsp mixed spice
- 1/8 tsp nutmeg
- 1/4 tsp vanilla essence
- 1/4 tsp lemon essence
Instructions
- 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.