Sugar plum

INGREDIENTS

225g unsalted butter, softened

225g caster sugar

pinch salt

1 vanilla pod, seeds only

or 1 tablespoon vanilla extract

4 medium eggs

225g self-raising flour

6 plums, stoned and cut into small pieces

60ml Plain syrup, vanilla variation

Basic cream cheese frosting, cinnamon variation

METHOD

Preheat the oven to 175°C and line two 12-hole muffin trays with cases.

Place the butter, sugar, salt and vanilla in a bowl and cream until pale and fluffy. Lightly beat the eggs in a jug and slowly add to the butter mixture while beating quickly. If the mixture starts to separate, stop adding the egg and beat in 2–3 tablespoons of flour. This will rebind the batter. Once all the egg has been added, sift in the flour and fold until just combined. Using a piping bag or tablespoon, fill the cases until two-thirds full. Top each one with pieces of plum, pushing some into the batter.

Bake for 20–22 minutes, depending on your oven. The cupcakes are cooked when the tops are golden brown and spring back to the touch. If in doubt, insert a clean knife or skewer into each sponge; it should come out clean.

Once ready, let them rest for a few minutes outside of the oven and brush the tops with the syrup. Remove them from the trays and leave to cool completely on a wire rack.

To decorate, use the cinnamon cream cheese frosting and top with a sugarcraft snowflake.

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