I spotted this recipe recently on the Good Food website and thought it was a great idea for an extra little Christmas present for an enthusiastic young baker in the family.
I managed to get everything into the jar apart from the bar of milk chocolate for the topping. In order to keep the cake ingredients in the bottom of the jar and to prevent them from messing up the other bits and pieces I cut a circle of baking paper which was placed on top before putting in the cases and the rest of the kit.
I amended the ingredients very slightly by only putting in 100g white chocolate chips as 200g sounded like an awful lot. I added a tiny pinch of ground cinnamon for a little extra touch of Christmas as well as sugar snowflake decorations.
Naturally I felt obliged to bake a batch for myself just to be sure the kit would work. The cupcakes were delicious, very chocolaty and moist.
I hope they go down well with the person the gift is intended for. I did something similar and gave away quite a few Christmas Muffin kits a few years ago. They were very well received and you can read about them here.
I am entering this into this month’s Tea Time Treats Challenge, which is for Festive Foodie Gifts. This month is organised by Kate of What Kate Baked and this is her final Tea Time Treat. Looking at the number of posts already linked to the challenge she is certainly going out on a high! Her co-host is Karen of Lavender and Lovage and you can read all about the challenge, and dip into some of the marvellous ideas already submitted, by clicking here.
For the kit you will need:
A suitable jar with a screw top or clip, about the size of a large pickle jar.
In the bottom put 100g caster sugar, 100g self-raising flour, 2 tblsp cocoa powder and a small pinch of cinnamon.
Next cut a circle of baking paper the same size as the jar and place it on top of the ingredients to keep them in the bottom of the jar.
Next add 12 cupcake cases and a few sprinkles tied in a twist of cellophane. Then put 100g white chocolate chips enclosed in another twist of cellophane and close the lid.
Tie a wooden spoon to the jar and place it in a gift bag along with a 100g bar of milk chocolate and a card with these instructions handwritten on it:
“Heat the oven to 180°C/160°fan/gas mk 4. Put the cupcake cases in a muffin tin.
Beat together 100g very soft butter, or spreadable butter such as Lurpak, or Stork tub margarine, with 2 eggs and the cupcake ingredients. Add a little milk if the mixture is very stiff and mix in the white chocolate chips.
Divide between the cases and bake for 15-20 minutes.
When the cakes are cool, melt the milk chocolate in the microwave in 20-second bursts, stirring after each burst. Spoon a little over each cupcake and decorate with the sprinkles.”
Makes 12 cupcakes.