Home > Occasion Cakes > New Year and Hogmany Cupcakes

New Year and Hogmany Cupcakes

By: Leigh Sexton - Updated: 30 Sep 2012 | comments*Discuss
 
Hogmanay Cupcakes Whisky New Year
CakeUlator Information Graphic

These whisky-flavoured tartan-iced Hogmanay cupcakes are not just reserved for Hogmanay: they are perfect for New Year celebrations too. Because they are a fruit-based cake they take longer to cook than sponge based cakes and also last longer without drying out, so you can make them a fortnight in advance, store them in an airtight container and then glaze and ice them on the day you wish to serve them.

If you prefer to make a larger cake, try baking this as a loaf rather than a round cake and slice it before serving with whisky butter. Increase the cooking time to 45-50 minutes for a loaf cake.

Ingredients

  • 50g (2oz) butter
  • 50g (2oz) caster sugar
  • 2 eggs, lightly beaten
  • 3 - 4 tablespoons whisky
  • 1 inch fresh ginger, grated
  • 1 heaped tablespoon crystallised ginger, finely chopped
  • 50g (2oz) raisins soaked overnight in 1 tablespoon whisky
  • 250g (9oz) self-raising flour

Method

Preheat oven to gas mark 3 or 160ºC and set 18 metallic cupcake cases in trays.

Cream together the butter and sugar until smooth and then add the eggs, mixing well. Stir in the whisky, two kinds of ginger and whisky soaked raisins, blending well before adding the flour in three batches, stirring until well mixed. Bake for 25-35 minutes or until a toothpick inserted into the centre comes out clean. Leave to cool overnight before icing.

Brush the tops of the cakes with melted apricot jam just before you add the tartan icing.

Tartan Icing

The easiest way to make tartan icing is to use rolled fondant in your base colour. Begin by getting a scrap of tartan or a good colour photo to work from. Roll out your base colour to around 6mm thick, then cut into circles that will drape comfortably over the top of your cupcakes.

Lay these circles out on a flexible board or a marble one covered in clingfilm and slide a plastic or cardboard strip under each circle so you can lift it easily once decorated.

Use a combination of thinned icing that can be painted on with a brush, and writing icing to give a higher ‘weave’ to the fabric. Draw the pattern on the circles carefully, using the painted colours first and the writing icing last. Leave for around ten minutes before lifting and draping over the cakes.

Alternatively, cut the tartan into strips, feathering the ends with a sharp knife and lay over white icing to resemble a tartan scarf dropped on snow.

Tips And Hints

If you find your raisins sink to the bottom of your cakes, drain them several hours before cooking, pat them lightly with kitchen paper and then shake them in a large bowl with two tablespoons of the flour to coat them. This usually stops them sinking. If it doesn't work, try smaller raisins!

To make a simple whisky butter, cream together 125g (4½ oz) butter and 125g (4½ oz) icing sugar and then add 1 tablespoon boiling water and 3 tablespoons whiksy. Keep beating until the mixture, which will look curdled at first, becomes smooth and light. Chill until ready to serve.

You might also like...
Share Your Story, Join the Discussion or Seek Advice..
Why not be the first to leave a comment for discussion, ask for advice or share your story...

If you'd like to ask a question one of our experts (workload permitting) or a helpful reader hopfully can help you... We also love comments and interesting stories

Title:
(never shown)
Firstname:
(never shown)
Surname:
(never shown)
Email:
(never shown)
Nickname:
(shown)
Comment:
Validate:
Enter word:
FIND LOCAL CAKE MAKERS AND SUPPLIERS...
IN TOWN / POSTCODE:
Latest Comments
  • CakeBaker
    Re: Making and Decorating Cake Pops for Adults
    jan - Your Question:How long will cake pops lastOur Response:This depends on what you make and d
    9 February 2017
  • jan
    Re: Making and Decorating Cake Pops for Adults
    how long will cake pops last
    7 February 2017
  • CakeBaker
    Re: How To Freeze Cakes
    Non - Your Question:Now being mid Januaary and having made two Christmas cakes, marzipaned and Iced (Ready rolled) I have an entire cake…
    18 January 2017
  • Non
    Re: How To Freeze Cakes
    Now being mid Januaary and having made two Christmas cakes, marzipaned and Iced (Ready rolled) I have an entire cake untouched! How can I…
    17 January 2017
  • CakeBaker
    Re: Creating a Perfect Strawberry Jam
    glyns - Your Question:Good comments ,iam a newby just got my maker bread was good ,jam was good trying a fudge cake now ,it…
    9 January 2017
  • glyns
    Re: Creating a Perfect Strawberry Jam
    good comments ,iam a newby just got my maker bread was good ,jam was good trying a fudge cake now ,it does smell devine hope…
    7 January 2017
  • Petticoats
    Re: The CakeUlator Cake Costing App
    Hi can you tell me how much will this cost me please?
    2 January 2017
  • CakeBaker
    Re: Scottish Dumpling
    Bobby - Your Question:What cloth should I use for my clootie dumpling? I have tried this method but water got inside the mixture. And do you…
    14 December 2016
  • Bobby
    Re: Scottish Dumpling
    What cloth should I use for my clootie dumpling? I have tried this method but water got inside the mixture. And do you cover the whole mixture…
    13 December 2016
  • Yorkie
    Re: CakeOmeter: Convert Baking Tin Sizes
    I want to make a Christmas Cake in a 2lb loaf tin but can only find recipes for round or square cakes. Which size recipe…
    14 November 2016
Further Reading...
Our Most Popular...
Add to my Yahoo!
Add to Google
Stumble this
Add to Twitter
Add To Facebook
RSS feed
You should seek independent professional advice before acting upon any information on the CakeBaker website. Please read our Disclaimer.