Christmas Pudding Muffins with Irish Cream Frosting

Prep: 20 mins | Cook: 25 mins | Total: 45 mins | Quantity: 10 muffins

Ingredients

Instructions

1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line 10 muffin holes with cases
2. In a bowl or jug put the almond milk, yoghurt, vinegar and Foodie Flavours Xmas Pudding, give a quick whisk and leave to 'curdle' slightly while you prepare everything else
3. Into a large bowl sieve together the flour, baking powder and bicarbonate of soda
4. Stir in the sugar
5. Add the milk and vinegar mixture to the large bowl and stir everything together until well mixed, stirring up from the bottom of the bowl so you don't miss any flour 'pockets'
6. Evenly divide between your cases - filling each one roughly 2/3 full then bake for 22-25 minutes. Use a skewer or cocktail stick inserted in the middle of one of the cupcakes - if it comes out clean with no raw dough clinging to it the cupcakes are cooked. If not, just return to the oven for a few more minutes
7. While they're cooking make the icing - beat together the butter, icing sugar and Foodie Flavours Irish Cream until pale and fluffy. Spoon into a piping bag fitted with a star nozzle
8. Once the cupcakes are cooked, leave them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely
9. Once they're cooled pipe swirls of icing on top of each cupcake then add your sprinkles
10. Store in an airtight container

Notes

• Did you know a lot of sprinkles aren't vegan? Check the labels as colourings used often contain animal derivatives including cochineal and shellac.

Recipe by The Cook & Him at https://thecookandhim.com/recipes/christmas-pudding-muffins-with-irish-cream-frosting/