Iced Christmas cupcakes

ingredients

• • 500 gram dried mixed fruit
  • 125 gram butter, chopped
  • 1/2 cup (125ml) water
  • 1 cup (200g) firmly packed dark brown sugar
  • 1/4 teaspoon bicarbonate of soda
  • 2 teaspoon brandy essence, or 20ml brandy
  • 12 silver or gold paper cases
  • 2 eggs, beaten lightly
  • 1/2 cup (75g) plain flour
  • 1/2 cup (75g) self-raising flour

• To decorate

  • 1/2 cup (80g) pure icing sugar, sifted
  • 300 gram white soft icing (prepared fondant)
  • 1 egg white, beaten lightly
  • alphabet and snowflake cutters
  • edible gold paint and small brush

method

• Iced Christmas cupcakes

  • 1

    Combine the fruit, butter, water, sugar and soda in a large saucepan; stir over a medium heat until the butter is melted and the sugar dissolved. Bring to the boil; remove from heat and stir in the essence or brandy. Transfer to large heatproof bowl; cool to room temperature.

  • 2

    Preheat the oven to 150°C/130°C fan-forced. Line 12 texas muffin pans (6-cup/180ml capacity) with paper cases.

  • 3

    Stir eggs into fruit mixture, then the sifted flours; divide mixture evenly among prepared pans. Bake, uncovered, for about 40 minutes. Cover hot cakes with a clean tea towel while still in the pan; cool in pan.

  • 4

    TO DECORATE: On a surface dusted with sifted icing sugar, knead icing until smooth. Roll out to 5mm thick. Using a 5.5cm fluted cutter, cut out 12 rounds. Lightly brush tops of cakes with egg white; top with icing rounds.

  • 5

    From the icing, using cutters, cut out the letters N0 EL and snowflake shapes. Brush snowflakes with egg white, then place on top of icing on some cakes.

  • 6

    Paint letters with edible gold paint. When completely dry, brush the base of each letter with egg white; place on iced cakes.

  • 7

    Undecorated cakes suitable to freeze. Not suitable to microwave.

notes

MAKES 12 Cakes can be made up to five days ahead and stored in an airtight container at room temperature.