Christmas Cup Cakes with Cinnamon Frosting
Begin this recipe the day prior to baking as the fruit needs to macerate. Frosted cup cakes will keep for 2-3 days if kept in an airtight container; non frosted cup cakes will keep for up to one week.
- 150g (3/4 cup) muscovado sugar
- 210ml (3/4 cup + 1 1/2 tbsp) English Breakfast tea (hot)
- 40ml (2 tbsp + 2 tsp) brandy
- 150g (1 cup less 1 tsp) sultanas
- 100g (2/3 cup) raisins
- 25g (2 + 1/2 tbsp) dried apricots (roughly chopped) 25g mixed peel
- 150g (1 cup + 1 + 1/2 tbsp) flour
- 5g (1 tsp) baking powder
- 1 tsp mixed spice
- 1 egg (lightly beaten)
- 70g (6 tbsp) clover honey (warmed for glazing)
- cinnamon frosting
Place sugar into a bowl and add tea. Stir to dissolve sugar.
Add brandy, sultanas, raisins, dried apricots and mixed peel to tea mixture and stir to combine. Cover and leave fruit overnight at room temperature to macerate.
Preheat oven to 175°C.
Grease muffin tins with baking spray or oil or alternatively line with cup cake liners.
Sift flour, baking powder and mixed spice over fruit mixture. Add egg and stir gently to combine.
Spoon mixture into prepared tins and bake for 20-25 minutes or till a skewer comes out clean.
Remove cup cakes from oven and brush with liquid honey. Allow cup cakes to cool.
Spoon Cinnamon Frosting into a small piping bag fitted with a medium fluted nozzle.
Pipe a large swirl of Cinnamon Frosting on top of each cup cake.
Decorate as desired and serve.
John Hawkesby’s wine recommendation
Omaha Bay Vineyard Sparkling Flora 'Fab'