Xmas Pudding Muffins With Irish Cream Frosting

Recipe

Xmas Pudding Muffins With Irish Cream Frosting

Deeply Flavoured, Soft, and Topped with a Dreamy Cream. A Muffin with a Grown-Up Twist!

These vegan Xmas Pudding Muffins are the ultimate winter warmer – soft, spiced, and crowned with a swirl of rich Irish cream frosting.

Whether you love your bakes packed with fruit or prefer them plain, these muffins deliver all the nostalgic flavour of classic Christmas pudding, thanks to Foodie Flavours’ magical little bottle of essence. Paired with a fluffy Irish cream buttercream (no actual liqueur needed!), they’re easy to make, wonderfully cosy, and perfect for gifting, sharing, or simply savouring with a hot drink by the fire.

Ingredients

Muffins:

1/2 cup (120ml) unsweetened almond milk
1/2 cup (120ml) coconut yoghurt
1 tsp apple cider vinegar
20 drops Foodie Flavours Xmas Pudding
1 + 1/4 cups (180g) plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 cup (100g) golden caster sugar
1/2 cup (80g) sultanas

Frosting

3/4 cup (190g) vegan block butter
1 + 1/2 cups (180g) icing sugar
20 drops Foodie Flavours Irish Cream
Vegan Christmas sugar sprinkles

Instructions

Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line 10 muffin holes with cases
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
Into a large bowl sieve together the flour, baking powder and bicarbonate of soda
Stir in the sugar
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’
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
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
Once the cupcakes are cooked, leave them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely
Once they’re cooled pipe swirls of icing on top of each cupcake then add your sprinkles
Store in an airtight container