Christmas cupcakes

Christmas cupcakes

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(22 ratings)

Prep: 40 mins Cook: 45 mins

Easy

Makes 12
These beautiful and classy little cakes make lovely gifts, and kids will enjoy decorating them too

Nutrition and extra info

  • Can be frozen un-iced

Nutrition:

  • kcal833
  • fat29g
  • saturates9g
  • carbs139g
  • sugars125g
  • fibre3g
  • protein9g
  • salt0.44g
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Ingredients

    For the batter

    • 200g dark muscovado sugar
    • 175g butter, chopped
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 700g luxury mixed dried fruit
    • 50g glacé cherries
    • 2 tsp grated fresh root ginger
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • zest and juice 1 orange
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 100ml dark rum, brandy or orange juice
    • 85g/3oz pecan nuts, roughly chopped
      Pecan nuts

      Pecan

      pee-kan

      Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

    • 3 large eggs, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 85g ground almond
      Almond

      Almond

      arr-mund or al-mund

      Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

    • 200g plain flour
    • ½ tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 1 tsp mixed spice
    • 1 tsp cinnamon
      Cinnamon

      Cinnamon

      sin-ah-mun

      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    For the icing

    • 400g pack ready-rolled marzipan (we used Dr Oetker)
      Marzipan cake

      Marzipan

      mah-zuh-pan

      One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

    • 4 tbsp warm apricot jam or shredless marmalade
      Apricots

      Apricot

      ay-pree-kot

      A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

    • 500g pack fondant icing sugar
    • icing sugar, for dusting

    You will also need

    • 6 gold and 6 silver muffin cases
    • 6 gold and 6 silver sugared almonds
      Almond

      Almond

      arr-mund or al-mund

      Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

    • snowflake sprinkles

    Method

    1. Tip the sugar, butter, dried fruit, whole cherries, ginger, orange zest and juice into a large pan. Pour over the rum, brandy or juice, then put on the heat and slowly bring to the boil, stirring frequently to melt the butter. Reduce the heat and bubble gently, uncovered for 10 mins, stirring every now and again to make sure the mixture doesn’t catch on the bottom of the pan. Set aside for 30 mins to cool.

    2. Stir the nuts, eggs and ground almonds into the fruit, then sift in the flour, baking powder and spices. Stir everything together gently but thoroughly. Your batter is ready.

    3. Heat oven to 150C/130C fan/gas 2. Scoop the cake mix into 12 deep muffin cases (an ice-cream scoop works well), then level tops with a spoon dipped in hot water. Bake for 35-45 mins until golden and just firm to touch. A skewer inserted should come out clean. Cool on a wire rack.

    4. Unravel the marzipan onto a work surface lightly dusted with icing sugar. Stamp out 12 rounds, 6cm across. Brush the cake tops with apricot jam, top with a marzipan round and press down lightly.

    5. Make up the fondant icing to a spreading consistency, then swirl on top of each cupcake. Decorate with sugared almonds and snowflakes, then leave to set. Will keep in a tin for 3 weeks.

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    Comments, questions and tips

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    rosenstielj
    9th Dec, 2011
    5.05
    Enjoyed making thse two years ago and have returned again to make twenty one cup cakes. Very easy to make and a good way of enjoying Christmas cake without having large amounts left over in the weeks after Christmas.
    shell07
    23rd Nov, 2011
    Will be making these for the Christmas lunch at work, and was wondering if I can cook them in normal paper fairy cake cases as I have some pretty Christmas ones? Thank you
    therobynem
    22nd Nov, 2011
    made these for a cake sale, they were delicious and sold out it minutes!
    arddunol
    16th Nov, 2011
    Excellent recipe .We enjoyed them beautifully decorated by my daughetr and niece .
    paula_b
    15th Nov, 2011
    5.05
    Made these today to freeze for Christmas hamper gifts. They are fantastic at the moment so I'm hoping they freeze well. I'm planning on adding marzipan and rolled fondant with sparkly fondant snowflakes on top. :-)
    chiara42
    15th Nov, 2011
    5.05
    Loved making these and hope I make a good enough job of the icing to give them as gifts! I wish I had not bothered to make Christmas cake! I just used sainsbury cupcake liners and put them in a muffin tin to keep their shape. I will definitely make these again!
    kismetkp
    12th Nov, 2011
    This recipe is the best I've tried for fruit cake cup cakes. I tried it out for my husbands birthday with great results and every one enjoyed them. They looked really good on the cupcake stand too. So easy to make and ice, the only thing I will change is I will chop the nuts finer and add more Brandy after they are made. I got 17 cakes out of the recipe using 40mm deep cupcake cases. No more large Christmas cakes will be made by me again!!
    aligmccormack
    17th Oct, 2011
    5.05
    Made these last year instead of one large christmas cake - the recipe is great and everyone loved the little cakes - I bought organic marzipan and ready to roll icing and made up some just topped with marzipan, some topped with marzipan and icing stars and christmas trees To make it really special I would recommend soaking the fruits in orange juice and rum/brandy as if making a large cake - for at least 24 hours before making up - just gives it a real festive feel These cakes turned out beautifully - rich and tasty but not too heavy - am definitely going to make them again this year - but I agree with all the others - makes 1/3 more than it says in the recipe!
    blondelicious
    12th Oct, 2011
    This recipe looks great. Does anybody know if you can make christmas cupcakes as far in advance as a large xmas cake (usually recommended 8 weeks in advance with the booze being slowly fed in over the first 2 weeks of baking)? Thanks
    pennyrecipe
    9th Oct, 2011
    I've made these a few times, they are gorgeous and very simple to make. Agree, they make way more than 12 :-)

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