Iced Christmas cupcakes

Making these cute Christmas treats is truly a piece of cake. The special skill comes in adding the festive decorations. You'll need star and snowflake cutters, edible gold paint and a small brush. Bon Noel!
ICED CHRISTMAS CUPCAKESAustralian Women's Weekly
12 Item
1H 40M


To decorate


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.

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


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