Festive Cupcakes

Christmas cake in half an hour? Yes, it can be done! These are small, but perfectly formed and packed with flavour

Makes 12 • Ready in 30 mins, plus cooling

  • 100g Co-op unsalted butter, softened
  • 100g Co-op Fairtrade dark brown soft sugar
  • 2 Co-op British free range eggs
  • 115g Co-op plain white flour
  • 1 tsp mixed spice
  • 40g ground almonds
  • 50g glacé cherries, quartered
  • 300g dried mixed fruit
  • 2 tbsp brandy
  • 250g Co-op ready to roll white icing
  • Edible silver balls, to decorate

 

  1. Preheat the oven to 190°C/fan 170°C/gas 5. Line a 12-hole muffin tray with cupcake cases. 
  2. Put the butter, sugar, eggs, flour, mixed spice, ground almonds, cherries, dried fruit and 1 tbsp brandy in a large bowl and beat together. Divide between the cupcake cases and level the tops. Bake for 20 mins, or until a skewer inserted into the centre comes out clean. Leave to cool on a wire rack. 
  3. Cut the icing into small pieces and put in a heatproof bowl with 1 tbsp brandy. Put the bowl over a pan of simmering water, making sure the base of the bowl doesn’t touch the water. Stir until the icing softens and combines with the brandy. 
  4. Spread a thick layer of icing on each cake and decorate with the silver balls to finish.