Iced christmas cupcakes

Make your Christmas special with these delightful fruitcake cupcakes.
iced Christmas cupcakes
12 Item



1.Combine fruit, butter, the water, sugar and soda in a large saucepan; stir over medium heat until butter melts and sugar dissolves. Bring to the boil; remove from heat, stir in brandy. Transfer to a large heatproof bowl; cool to room temperature.
2.Preheat oven to 150°C/300°F. Line 12-hole ¾-cup (180ml) texas muffin pan with paper cases.
3.Stir eggs into fruit mixture, then the sifted flours; divide mixture evenly among pan holes. Bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cover hot cakes with a clean tea towel while still in the pan; cool cakes in pan.
4.To decorate: On a surface dusted with a little cornflour, knead icing until smooth. Roll out into a 5mm (¼-inch) thickness. Using a 5.5cm (2¼-inch) fluted cutter, cut out 12 rounds. Lightly brush tops of cakes with egg white; cover with icing rounds.
5.Using alphabet and snowflake cutters, cut out the letters to spell `noel’. Use snowflake cutters to cut out snowflake shapes. Brush snowflakes with egg white, then secure on top of icing on some of the cakes.
6.Paint letters with edible gold paint. When completely dry, brush the bases with egg white; secure to cakes.

You need alphabet and snowflake cutters, edible gold paint, available from cake decorator supply shops, and a new small artist’s paintbrush. Use silver or gold paper cases for the cakes. Cakes can be made up to 5 days ahead. Store in an airtight container at room temperature. If the weather is humid, decorate them the day before serving.


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