Who can say 'no' to a cute Christmas cupcake? These delicious little treats are a twist on the classic Christmas cake, incorporating mixed fruit, brandy and festive spices with a generous amount of smooth almond buttercream topping. Decorated with sweet Christmas toppers, a sprinkle of glitter and pretty paper cases make these a joy to share with family and friends.
300g mixed fruit
200g unsalted butter
300g soft dark brown sugar
160g plain flour
½ tsp baking powder
½ tsp mixed spice
60g ground almonds
500g icing sugar
160g unsalted butter
50ml whole milk
½ tsp almond essence
1 | Preheat the oven to 190 / 375 F or gas mark 5. In a bowl, add the mixed fruit and brandy to soak for 30 minutes (alternatively you could use rum). Prepare a cupcake tray with your favourite festive cases and place to one side to use later.
2 | Start off by beating the butter and sugar together until light and fluffy. Beat in the eggs one at a time until fully incorporated.
3 | Sift in the flour, baking powder and mixed spice to the creamed mixture and beat together. Add the almonds followed by the brandy-soaked mixed fruit and mix until combined.
4 | Divide the cupcake batter between the paper cases, filling each two-thirds full. Pop into the oven for 18-20 minutes until the cupcakes have risen and spring back gently when pressed. Leave the cupcakes to cool and then transfer to a wire rack to cool completely.
5 | To make the frosting, beat the icing sugar and butter together until a light powdery texture is formed. Gradually add the milk a little at a time beating well between each addition. Add the almond essence and mix until fully combined.
6 | Either spoon or pipe the buttercream onto each cupcake and decorate as you wish! I used edible glitter and cupcake toppers!
Hope you enjoyed reading this post and happy holidays! Let me know your thoughts in the comments below.