I was going to write a recipe for a Christmas Cake, but then I thought, who can be bothered to make a Christmas Cake? So, instead, I've taken lots of Christmas puddingy ingredients (brandy, dried fruit, spices) and whipped them up into these festive mouthfuls. Topped with a good covering of brandy buttercream, they make a great Chrimbo treat that isn't too much hassle to put together.
Christmas Cupcakes with Brandy Buttercream (makes 12)
For the cakes
- 100g butter, at room temperature
- 100g dark brown demerara sugar
- 2 eggs, lightly beaten
- 80g self raising flour
- 20g ground almonds
- 1/2tsp spices cinnamon
- 1/4tsp ground ginger
- 1/4tsp ground nutmeg
- 60g dried fruit
- 75g butter
- 175g icing sugar
- 1tbsp brandy
- Preheat the oven to 180c / Gas 4. Line a cupcake tin with cases.
- First, make the cakes. Soak the dried fruit in some brandy while you're making the batter (just enough to cover it).
- Beat together the butter and sugar for a few minutes.
- Gradually beat in the eggs.
- Fold in the flour, almonds and spices until well combined.
- Drain the fruit and gently fold it in.
- Divide between the cupcake tins then bake for 15-20 minutes or until cooked through.
- Let the cakes cool while you make the icing.
- Beat the butter until soft.
- Sieve in the icing sugar and beat together for a few minutes.
- Add the brandy to loosen the buttercream.
- Smear it on the top of the cupcakes. Drink the rest of the brandy.