CHRISTMAS CAKE CUPCAKES RECIPE | BBC GOOD FOOD
These beautiful and classy little fruitcakes make lovely gifts, and kids will enjoy decorating them too.
Provided by Sara Buenfeld
Categories Afternoon tea, Treat
Total Time 1 hours 25 minutes
Prep Time 40 minutes
Cook Time 45 minutes
Yield Makes 12
Number Of Ingredients 21
Steps:
- Tip the sugar, butter, dried fruit, whole cherries, ginger, orange zest and juice into a large pan. Pour over the rum, brandy or juice, then put on the heat and slowly bring to the boil, stirring frequently to melt the butter. Reduce the heat and bubble gently, uncovered for 10 mins, stirring every now and again to make sure the mixture doesn’t catch on the bottom of the pan. Set aside for 30 mins to cool.
- Stir the nuts, eggs and ground almonds into the fruit, then sift in the flour, baking powder and spices. Stir everything together gently but thoroughly. Your batter is ready.
- Heat oven to 150C/130C fan/gas 2. Scoop the cake mix into 12 deep muffin cases (an ice-cream scoop works well), then level tops with a spoon dipped in hot water. Bake for 35-45 mins until golden and just firm to touch. A skewer inserted should come out clean. Cool on a wire rack.
- Unravel the marzipan onto a work surface lightly dusted with icing sugar. Stamp out 12 rounds, 6cm across. Brush the cake tops with apricot jam, top with a marzipan round and press down lightly.
- Make up the fondant icing to a spreading consistency, then swirl on top of each cupcake. Decorate with sugared almonds and snowflakes, then leave to set. Will keep in a tin for 3 weeks.
Nutrition Facts : Calories 833 calories, FatContent 29 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 139 grams carbohydrates, SugarContent 125 grams sugar, FiberContent 3 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.44 milligram of sodium
MINIATURE CHRISTMAS FRUITCAKES RECIPE: HOW TO MAKE IT
I’ve found that people who normally won’t eat fruitcake make an exception when they sample these. Using mini muffin pans for baking creates fun, single-serving cakes. —Libby Over, Phillipsburg, Ohio
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield about 5 dozen.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine molasses and water; add raisins. Bring to a boil. Reduce heat; simmer for 5 minutes. Remove from heat; stir in candied fruit and vanilla. Cool., Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Add 1 eggs at a time, beating well after each addition. Combine the flour, baking soda and spices; add to the creamed mixture alternately with milk, beating well after each addition. Add fruit mixture, mixing well. Fold in nuts., Fill paper-lined miniature muffin cups almost full. Bake at 325° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Store in airtight containers.
Nutrition Facts : Calories 84 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 18mg sodium, CarbohydrateContent 18g carbohydrate (13g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
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