I love making cupcakes and at Christmas, for the past two years, I’ve made some with a festive twist. This year I wanted to keep that tradition going so I came up with festive fruitcake candy cane cupcakes.
I haven’t quite decided if I’m going make a fruitcake for Christmas day, that’s why on the lead up to Christmas we are truly spoilt as I’ve already made lots of yummy recipes. That’s why these cupcakes are great to have in the lead up to the big day.
Dean loves a fruitcake and adores mince pies. I thought doing a fruitcake cupcake would be a little different and if I’m honest I wasn’t sure how much they would rise using just plain flour but they came out perfect and taste absolutely delicious.
Here are some more of my Christmas bakes that you might like to try:
- Sticky Ginger Christmas Cupcakes
- Christmas Brownies
- Christmas Cake Slice Traybake
- Orange Cupcakes with Cinnamon Frosting
Festive Fruitcake Candy Cane Cupcakes
Ingredients
- 3 tbsp brandy
- 200 g margarine / unsalted butter
- 200 g light muscovado sugar
- 4 eggs
- 200 g plain flour
- 1/4 tsp fresh nutmeg ground is also fine
- 500 g mixed fruit
- 100 g raisins
- 200 g glace cherries chopped
Frosting
- 220 g margarine / unsalted butter
- 640 g icing sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 tsp red food colouring
- 14 mini candy canes
Instructions
- Preheat the oven to 160°C / fan 140°C / gas 3. Prepare your lined tins. Soak the sultanas, currants and raisins in the brandy.
- Cream the butter and sugar together using an electric whisk until nice and smooth.
- Then add the eggs and whisk until combined. Add the flour and nutmeg until you have a nice thick cake batter.
- Using a wooden spoon stir in all the dried fruit.
- Spoon the mixture into the muffin cases, fill them quite high and level them out with a spoon. Bake in the oven for about 25-30 minutes until golden brown. Insert a skewer into the cake and if it comes out clean your cake is cooked. Set aside and let them cool completely before icing.
- While the cakes are cooling make the frosting. Cream the butter on its own for about 5 minutes on a medium speed.
- Sift the icing sugar into the creamed butter and then mix together at a slow speed. Gradually increase the speed until it forms a thick paste.
- Add the milk and vanilla extract, then whisk together for one minute.
- Separate the mixture into two bowls. Add the red food colouring to the one bowl, stir in until you have a vibrant colour.
- Choose a nozzle and put the two types of frosting into the separate sections of the piping bag. Pipe each cake and place on the candy cane.
- Serve with a cup of tea. Enjoy!
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