CHRISTMAS CUPCAKES WITH CINNAMON FROSTING
(makes 9 standard muffin-size cup cakes)
Begin this recipe the day prior to baking as the fruit needs to macerate. Iced cup cakes will keep for 2-3 days if kept in an airtight container; non iced 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
40ml (2 tbsp + 2 tsp) whisky
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)
- Place sugar into a bowl and add tea. Stir to dissolve sugar.
- Add 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 or 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 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.