- 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.