Classic Christmas cupcakes

    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.


    Berkshire, England, UK
    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 

    1. Optional: soak the fruit in 1/2 a pint of alcohol (such as brandy or whisky) for at least 1 hour or overnight.
    2. Cream the butter and sugar together till light and fluffy.
    3. Add the flour, baking powder and spices and whisk on a slow speed.
    4. Add the eggs one at a time, mixing well.
    5. Add the almonds, lemon and orange zest and juices and mix.
    6. Finally, fold in the fruit till evenly distributed.
    7. Using an ice cream scoop spoon the mixture into cupcake cases.
    8. Bake in a preheated oven at 180 C / Gas 4 for 20 to 30 minutes.
    9. Leave to cool completely before decorating as desired.

    Tip

    Chopped glacé cherries can also be added to the mixture.

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