Xmas Hemp Cupcakes

A spicy Christmas treat!
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 12


  • 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


  • 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.
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