Creamy Christmas Cupcakes
Makes : 12 large cupcakes
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Ingredients
- 200g soft butter
- 200g caster sugar
- 4 medium free range eggs
- 200g self-raising flour
- 2 tsp ground cinnamon
- Zest of one orange
- 200g mixed fruit
For the brandy icing
- 200g cream cheese
- 100g soft slightly salted butter
- 600g sieved icing sugar
- 2 tbsp of brandy or 1 tbsp of vanilla essence
- Fiddes Payne silver ball and white glimmer sugar, or Silver Spoon silver balls and Silver Spoon sprinkles
- Muffin cases
Ingredients available at selected stores.
Method
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Pre-heat the oven to 180°C non fan / 160°C fan /gas mark 4.
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Place the butter and sugar in a large bowl and whisk until pale and fluffy.
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Beat the eggs lightly in a separate bowl and slowly add to the mixture. If it starts to curdle, add a tablespoon of flour.
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Using a large spoon, stir in the flour, cinnamon and orange zest. Gently fold in the fruit and spoon the mixture halfway up the muffin cases.
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Put into the oven and bake for 18-20 minutes until lightly golden. Remove from the oven and cool.
To make the brandy icing
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Put the cream cheese, butter and icing sugar into a large bowl and whisk until light and fluffy. If the mixture is too runny, add more icing sugar.
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Stir in the brandy or vanilla essence and spread onto the cupcakes with a palette knife.
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Decorate with sprinkles and silver balls.
