Christmas cupcakes

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• Amanda M

  16 December 2010

  Amanda M commented on this recipe

  Made these yesterday and got 23 out of the mix. They look yummy and were fairly easy to do. Here is a link to a picture of mine: http://www.flickr.com/photos/cleverlittlecupcakes/5263856993/

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• angie.

  17 December 2010

  angie. commented on this recipe

  I thought the cakes a little pale so added black treacle to the second attempt for a better colour.

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• Ticklemore

  19 December 2010

  Ticklemore rated this recipe

  

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• DebbieT

  22 April 2011

  DebbieT commented on this recipe

  wow these really are beautiful have just made a batch yes i got 20 too saw everyones comments left enough room in case for marzipan and im using rolled fondant its my favourite, oops just ate two accidentally while waiting for them to cool! I used my top oven convection for the 12 cakes and put the remaining 8 in the fan oven at suggested temperature both ovens cooked them in 35 minutes but I did find that my fan oven has made them too dry thankfully only 8 whereas the 12 baked in convection oven much much better moist and lovely will try not to eat any more re comments on cases I buy my silver ones on line milly molly mandy brilliant company and I bought some sugared almonds on line off the top of my head cant remember name they arrived yesterday and look so pretty I ordered pink and silver have talked a little too much here havnt I

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• DebbieT

  22 April 2011

  DebbieT rated this recipe

  

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• pennyrecipe

  09 October 2011

  pennyrecipe commented on this recipe

  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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• BB

  12 October 2011

  BB commented on this recipe

  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

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• Alison McCormack

  17 October 2011

  Alison McCormack rated and commented on this recipe

  

  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!

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• langy

  12 November 2011

  langy commented on this recipe

  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!!

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• Chiara 42

  15 November 2011

  Chiara 42 rated and commented on this recipe

  

  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!

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• Paula_b

  15 November 2011

  Paula_b rated and commented on this recipe

  

  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. :-)

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• Bev

  16 November 2011

  Bev commented on this recipe

  Excellent recipe .We enjoyed them beautifully decorated by my daughetr and niece .

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• nanasandie

  22 November 2011

  nanasandie commented on this recipe

  made these for a cake sale, they were delicious and sold out it minutes!

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• shell07

  23 November 2011

  shell07 commented on this recipe

  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

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• Stormy

  09 December 2011

  Stormy rated and commented on this recipe

  

  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.

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• Ellie Wetherill

  17 December 2011

  Ellie Wetherill commented on this recipe

  These look amazing can you do it without fruit

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• enjaykay

  23 December 2011

  enjaykay rated and commented on this recipe

  

  I loved this recipe - it was so easy! Like most people's comments I also made 20 muffins. I soaked the fruit, ginger & orange zest overnight in the rum & orange juice, instead of heating it, then added the butter melted with the other ingredients. I also used 4 medium eggs instead of 3 large, which made it easier to half the recipe!

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• masterfox

  09 January 2012

  masterfox rated and commented on this recipe

  

  These were very tasty and made excellent presents for people. I did find that the mixture made a lot more than 12 as I did them more cupcake than muffin size and they didn't rise very much. But otherwise nice and easy to make and decorate.

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• Missy poo

  28 August 2012

  Missy poo commented on this recipe

  Im doing a bake sale. does any body have any suggestions for either chocolate cupcakes or vanilla??? Thanks!!

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• Ruby

  21 September 2012

  Ruby commented on this recipe

  this really works i tried it and it was perfet

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http://www.bbcgoodfood.com/recipes/72622/

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Ingredients

FOR THE BATTER

• 200g dark muscovado sugar
• 175g butter , chopped
• 700g luxury mixed dried fruits
• 50g glacé cherries
• 2 tsp grated fresh root ginger
• zest and juice 1 orange
• 100ml dark rum , brandy or orange juice
• 85g/3oz pecan nuts, roughly chopped
• 3 large eggs , beaten
• 85g ground almonds
• 200g plain flour
• ½ tsp baking powder
• 1 tsp mixed spice
• 1 tsp cinnamon

FOR THE ICING

• 400g pack ready-rolled marzipan (we used Dr Oetker)
• 4 tbsp warm apricot jam or shredless marmalade
• 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
• snowflake sprinkles

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Difficulty and servings

Makes 12

Preparation and cooking times

Prep 40 mins

Cook 45 mins

Can be frozen un-iced

Ingredients

FOR THE BATTER

• 200g dark muscovado sugar
• 175g butter , chopped
• 700g luxury mixed dried fruits
• 50g glacé cherries
• 2 tsp grated fresh root ginger
• zest and juice 1 orange
• 100ml dark rum , brandy or orange juice
• 85g/3oz pecan nuts, roughly chopped
• 3 large eggs , beaten
• 85g ground almonds
• 200g plain flour
• ½ tsp baking powder
• 1 tsp mixed spice
• 1 tsp cinnamon

FOR THE ICING

• 400g pack ready-rolled marzipan (we used Dr Oetker)
• 4 tbsp warm apricot jam or shredless marmalade
• 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
• snowflake sprinkles

833 kcalories, protein 9g, carbohydrate 139g, fat 29 g, saturated fat 9g, fibre 3g, sugar 125g, salt 0.44 g

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