Alyn Williams' mini spiced cupcakes with cream cheese frosting

Alyn Williams' mini spiced cupcakes with cream cheese frosting recipe

22 ratings

These delicious mini spiced cupcakes are a great twist on a classic sponge and the cream cheese frosting adds a zingy and refreshing alternative. You’ll need a couple of piping bags with plain nozzles for this – though you can use a fun star nozzle for the frosting if you wish. See method

  • Serves 24
  • 35 mins to prepare and 20 mins to cook, 40 mins to cool
  • 144 calories / serving

Ingredients

    For the mini cupcakes

    • 95g (3 1/2oz) self-raising flour
    • 30g (1oz) plain flour
    • 4 tsp mixed spice
    • 3/4 tsp ground cinnamon
    • ½ tsp ground nutmeg
    • 1/2 tsp five-spice powder
    • 125g (4oz) unsalted butter
    • 125g (4oz) caster sugar
    • 1 vanilla pod, seeds only
    • ½ orange, zested
    • 1 lime, zested
    • 2 eggs
    • 90ml (3 1/4 fl oz) milk

    For the cream cheese frosting

    • 50g unsalted butter, softened
    • 200g icing sugar, sifted
    • 175g (6oz) low fat cream cheese

Each serving contains

  • Energy

    605kj
    144kcal
    7%
  • Fat

    8g 11%
  • Saturates

    4g 20%
  • Sugars

    14g 16%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 17.5g Protein 1.3g Fibre 0.2g

Method

  1. Begin by sifting the flours and spices together through a fine sieve and into a large mixing bowl.
  2. Get your little helpers to beat the butter and sugar together using an electric whisk or wooden spoon. Once it becomes light and fluffy, add the vanilla, orange zest and lime zest.
  3. Gently whisk the eggs and then mix into butter gradually, until fully combined.
  4. Fold in the flour and spices to this mixture with a spatula. Slowly add the milk and beat, being careful not to over mix.
  5. Fill a 24 mould mini muffin tin with cupcake wrappers. Get a piping bag with a plain nozzle and fill it with the mix. Ask the kids to pipe the mix into each wrapper until each is 2/3 full.
  6. Leave in the fridge to rest for 20 minutes.
  7. Preheat the oven to gas 4, 170°C, fan 150°C.
  8. Place the mini muffin tin on a baking tray in the middle of the oven. Bake until the cakes have risen and are golden brown – this should take around 15-20 minutes.
  9. Once cooked take out of the oven and leave to cool down on a wire rack.
  10. To make the frosting, get the little ones to use a wooden spoon or electric whisk to beat the unsalted butter and icing sugar until fluffy. Next, beat the cream cheese into this mix.
  11. Add the mixture to a piping bag (with a star or plain nozzle). Refrigerate for 15-20 minutes to firm up.
  12. Decorate the cupcakes by piping the frosting over them and serve.

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