If you've heard of using cake crumbs in a cake recipe, you'll know what we're about to say: this recipe uses Christmas pudding crumbs to make moist, crumbly and well-spiced cupcakes. Yum! Serve with a brandy buttercream.
- 125g Christmas pudding
- 100g plain flour
- 25g cocoa powder
- 40g butter
- 75g caster sugar
- 60ml milk
- 1 egg
- 1 tsp. baking powder
- 1/2 tsp. cinnamon
- 2 tbsp. brandy or any other liquor
Whiz the Christmas pudding in a blender until it forms fine crumbs.
Stir together the pudding, flour, cocoa powder, baking powder and cinnamon. In another bowl, beat the butter and sugar together until pale and fluffy, then beat in the egg until fully combined. Add the brandy.
Stir the wet mix into the dry mix. Spoon into 12 paper cases and bake at 180C for 20-25 minutes or until golden and firm.