Christmas Cupcakes

13 ingredients
9 steps

Ingredients

  • 110 g butter
  • 110 g soft dark brown sugar
  • 2 eggs
  • 110 g self-raising flour, sifted
  • 12 teaspoon ground cinnamon
  • 1 teaspoon mixed allspice
  • 1 pinch nutmeg
  • water
  • 6 glace cherries, chopped and dusted with a little of the flour
  • 40 g raisins
  • 40 g mixed peel
  • icing sugar, sifted
  • boiling water

Directions

  1. 1
    Preheat the oven to 190.
  2. 2
    Line cupcake tin with eight paper cases.
  3. 3
    Cream the butter and sugar together until light and fluffy.
  4. 4
    Mix the eggs together in a seperate bowl and gradually beat into the creamed mixture a little at a time, adding 1 tablespoon of flour if the mixture begins to curdle.
  5. 5
    Fold in the flour and spices, adding enough water to bring the mixture to a dropping consistency.
  6. 6
    Stir in the fruit.
  7. 7
    Dividie the mixture between the prepared cases.
  8. 8
    Bake in the middle of the preheated oven for about 15 minutes, or until the cakes are well risen, golden and feel spongy to the touch.
  9. 9
    Mix together the icing sugar with a very little boiling water and when the cakes have cooled, drizzle over the top.

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