Creme Caramel Tangelo, Jersey Milk and Wattle Seed - Chef Recipe by Christopher Bone
A creamy tangelo flavoured crème caramel that suits feasting all-year-round.
225g unsalted butter, softened
225g caster sugar
225g self-raising flour
1 tsp vanilla essence
175g ready-rolled white fondant icing
175g ready-rolled green fondant icing
2 Tbs raspberry jam
Coloured balls, to decorate
Preheat the oven to 175 C. Place 18 paper baking cases in muffin tins.
Combine all the cupcake ingredients into a large bowl and beat with an electric whisk until smooth and pale, about 2 to 3 minutes.
Spoon the batter into the cases.
Bake for 20 minutes.
Remove tines from the oven and cool for 5 minutes.
Then remove the cupcakes and cool on a rack.
Dust 2 baking sheets with icing sugar. To make the icing, roll the white fondant to 3mm thick.
Cut 18 circles using a 6cm biscuit cutter and set them on one of the baking sheets. Roll the green fondant to 3mm thick.
Using a small Christmas tree biscuit cutter, cut shapes out of the icing and place them on the other baking sheet to firm a little.
Brush each cupcake with a little raspberry jam then place a white fondant disc on top.
Top with a Christmas tree and decorate with the coloured balls.