Winter Spiced Cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- If not quite cooked add 5 minuites more
- More effort
- Makes 12 cupcakes
Skip to ingredients
For the cupcakes
- 200g dark brown sugar
- 150g unsalted butter
- 225g self-raising flour
- 6g mixed spice
- 190g mixed fruit (sulatanas, candied mixed peel, currants and rasins)
- 3 medium eggs
- 1 medium orange
- 12 cupcake cases
For the icing
- 200g dark brown sugar
- 150g unsalted butter
- 225g self-raising flour
- 6g mixed spice
- 190g mixed fruit (sulatanas, candied mixed peel, currants and rasins)
- 3 medium eggs
- 1 medium orange
- 12 cupcake cases
- 225g icing sugar
- 35ml water, brandy or lemon juice
- 100g unsalted butter
- Silver balls (optional)
Method
step 1
Place a case into a cupcake or bun tin.step 2
Soften 150g until it is soft and squidgy.step 3
Using an electric whisk or wooden spoon, beat the softened butter and the dark brown sugar together in a mixing bowl.step 4
Fold in the self-raising flour and mixed spices until it is evenly combined.step 5
Beat in the eggs, zest and juice of an orange. Stir in the mixed fruit with the mixture.step 6
Divide the cupcake mixture between the paper cases and bake in the centre of a preheated oven for 30-35 minutes until risen and golden brown.step 7
Leave the cupcakes to cool on the tin for 15 minutes then transfer to a wire rack to cool completely before decorating.step 8
Soften the remaining 100g of butter until it is soft and squidgy in a large bowl.step 9
Gradually beat in the the icing sugar. When mixed and smooth add in the water, brandy or lemon juice and beat again until light and creamy.step 10
Using a round bladed knife or a pallet knife spread the icing on top of the cupcakes so they are all even.step 11
Serve as they are or decorate with silver balls (optional) or a decoration of your choice.
