Classic Christmas cupcakes
55 min
These are little Christmas cakes made in cupcake form. Bite size... almost! But a great addition to any festive table. Or, leave out the Christmas decoration and they'll make great little fruit cakes for any time of year.
1 person made this
Ingredients
Makes: 16 to 20 cupcakes
- 400g mixed fruit and peel
- 1/2 pint alcohol of choice (optional)
- 180g unsalted butter or baking spread
- 180g light brown soft sugar
- 90g self raising flour
- 90g plain flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons mixed spice
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1 teaspoon vanilla extract
- 80g ground almonds
- zest and juice of 1 large orange
- zest and juice of 1 lemon
Method
Prep:25min ›
Cook:30min ›
Ready in:55min
- Optional: soak the fruit in 1/2 a pint of alcohol (such as brandy or whisky) for at least 1 hour or overnight.
- Cream the butter and sugar together till light and fluffy.
- Add the flour, baking powder and spices and whisk on a slow speed.
- Add the eggs one at a time, mixing well.
- Add the almonds, lemon and orange zest and juices and mix.
- Finally, fold in the fruit till evenly distributed.
- Using an ice cream scoop spoon the mixture into cupcake cases.
- Bake in a preheated oven at 180 C / Gas 4 for 20 to 30 minutes.
Leave to cool completely before decorating as desired.
Tip
Chopped glacé cherries can also be added to the mixture.
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