This Christmas give these adorable little ‘grab ‘n’ go’ Christmas cupcakes a go! They’re the perfect size to squeeze in on top of Christmas dinner!
150g dried apricots
75g mixed peel
150g glace cherries
240mls apple juice, OR 1/3 brandy & 2/3 juice
115g soft unsalted butter
325 g dark brown sugar
125 ml vegetable oil
3 tbsp molasses
1/2 tsp salt
1/2 tsp all spice
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking powder
250g plain flour
100g chopped walnuts
Block of marzipan
Block of ready roll icing
Jar of apricot jam
Chop all the fruit except the raisins into small pieces. Place dried fruit including the raisins with the juice and or brandy in a large microwavable container. Microwave 1 1/2 minutes on high or until hot.
Stir to coat all fruit in liquid. Cover then set aside for 1 hour (to plump up/soak and cool).
Preheat oven to 160°C (140°C fan). Place muffin or cupcake liners into your muffn or cupcake tin.
Using an electric mixer, mix butter and sugar until smooth and creamy (about 1 minute).
Add oil and molasses, beat until combined.
Add salt, spices and baking powder – beat until evenly mixed.
Add eggs, one at a time, beating until just incorporated then stir in the flour.
When mostly incorporated, stir in the fruit mix (including all the extra liquid in bowl) and walnuts (if using but optional).
Fill paper-lined miniature muffin cups almost full. Bake for 25 minutes or until a toothpick inserted in the centre comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
When cool, brush with jam and using a cutter, cut discs of both marzipan and icing. Place one disc of marzipan on each cupcake, moisten your finger with a small drop of water, wet the marzipan and then top with a disc of icing. The water will help glue the icing layer on top.
Decorate your christmas cupcakes however you like!
If you’re not a fan of too much icing or marzipan, why not drizzle with caramel sauce & white chocolate and top with festive sprinkles!