These cupcakes are a great alternative to mince pies – sweet, indulgent and delicious. Perfect for handing around to family and friends over the festive period.
After baking numerous Christmas fruit cakes I had some left over fruit that had been soaking in Brandy and I was just waiting for an excuse to use it up. My boyfriend’s Dad paid us a surprise visit at the weekend so I quickly whipped up a batch of these for him to take back home with him.
Boozy Brandy cupcakes are actually one of my favourite cupcakes as they are so full of flavour making them super indulgent and special. These cupcakes are incredibly tender and moist, one of the most delicious cupcakes I have made so far; they are so good that a simpler icing could be used with great results – or no icing at all, which is how my little boy likes them. He doesn’t like traditional fruit cake but he did love these, so they are attractive to adults and little ones.
Your fruit will need to be soaked for at least 12 hours – but the longer you can soak the better
This recipe will yield 18 cupcakes so line your cupcake tins ready
Preheat your oven to 155 degrees C. (Fan assisted)
50g sultanas / 50g raisins / 80g currants / 20g glacier cherries (halved) / 20g mixed peel
Left in an air-tight container with 100ml of Brandy poured over
200g unsalted butter
200g dark brown soft sugar
3 Large free range eggs
200g self raising flour
20g ground almonds
1/2 tsp ground cinnamon
1/2 tsp of mixed spice
1 tsp ground ginger
1/2 tsp of vanilla extract
1 tsp of orange extract
1 tbsp of golden syrup
1. Cream your butter and sugar until fluffy then add your eggs one at a time
2. In a separate bowl weigh out & sift your dry ingredients
3. Add the dry ingredients to the wet ingredients folding in until all combined
4. Add your vanilla & orange extract
5. Now add your pre-soaked fruit into the mixture stirring in, but taking care not to over mix
6. Using an ice-cream scoop (for consistency) fill the cases one large scoop each
7. Bake for 24 minutes
8. Remove from your oven and transfer to a cooling tray.
For the icing
250g of unsalted ‘real’ butter
500g of icing sugar
1 tsp of vanilla extract
1/2 tsp of Brandy
1 tsp of orange extract
I literally throw all my buttercream ingredients in the mixer bowl and whizz up together until pale and smooth then using a piping bag and nozzle, pipe on your cupcakes. I also sprinkled with a tiny bit of cinnamon and drizzled with golden syrup. They are totally delicious! The orange really compliments the Brandy and the fruit. For an alternative idea you could even add some cranberries or white chocolate to the buttercream.