Winter Spiced Cupcakes

Place a case into a cupcake or bun tin.

Soften 150g until it is soft and squidgy.

Using an electric whisk or wooden spoon, beat the softened butter and the dark brown sugar together in a mixing bowl.

Fold in the self-raising flour and mixed spices until it is evenly combined.

Beat in the eggs, zest and juice of an orange. Stir in the mixed fruit with the mixture.

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.

Leave the cupcakes to cool on the tin for 15 minutes then transfer to a wire rack to cool completely before decorating.

Soften the remaining 100g of butter until it is soft and squidgy in a large bowl.

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.

Using a round bladed knife or a pallet knife spread the icing on top of the cupcakes so they are all even.

Serve as they are or decorate with silver balls (optional) or a decoration of your choice.