Someone in work *cough may have been me* decided that it would be fun to have a Christmas tea party, where we all bring in some food to share. Great idea!
So what does one bring to a Christmas tea party?
Chocolate orange cupcakes to be precise.
Snow nearly stopped this in it’s tracks, as we couldn’t go get ingredients at the weekend, but luckily I was able to improvise with what was already in the cupboard.
Once again I used Hummingbird Bakery as my base recipe- everyone who has tried one of these cupcakes agrees that the lightness and softness of the sponge is special. Adding a little orange zest to the basic recipe created an amazing aroma of orange just as you bite into the cupcake. Bournville cocoa in the buttercream icing made a subtly sweet chocolately indulgence.
Decorated with come christmassy sprinkles, placed in box, and I crossed my fingers that they wouldn’t get squashed on the bus journey to work! (They didn’t)
And the tea party? A picnic of lovely food with some lovely work friends, all finished off with a christmas cupcake. Yummy!
Ho ho ho
As the Christmas tree goes up what could be better than milk and cookies?
All you need is the perfect recipe. Having been disappointed before with too biscuity, too dry, too crispy versions we put our faith in Felicity Cloake’s How to cook the Perfect…series.
As directed, we whipped up the dough in advance and were encouraged by it’s icecream cookie dough similarities. All we had to do as the tree went up was pop them in the oven and hope. And oh how they came out.
Crispy edges, soft centre and oozy, gooey chocolate. Not too sweet, not to dark. Perfect.
120g butter, room temperature
75g light brown sugar
75g granulated sugar
1/2tsp vanilla extract
240g plain flour
1/2 tsp bicarb
170g dark chocolate, roughly chopped
Beat butter and sugars until combined. Add the vanilla and egg and beat in well.
Sift flour and bicarb. Stir into mixture until it becomes a dough.
Fold in chocolate and chill overnight.
Preheat oven 180C. Line baking sheets and bake for 15 mins.