15 December, 2021
Christmas Cake in a Cupcake
This recipe is perfect for those who love traditional Christmas cake but maybe can’t be bothered to make a full size traditional cake! The sponge contains rum soaked mixed fruit & the frosting contains almond extract to give a hint of marzipan. The recipe is adapted from The Hummingbird Bakery’s ‘Cake Days’ book.
Ingredients (to make 12-16 cupcakes):
- 300g mixed dried fruit
- 100ml rum
- 200g unsalted butter, softened
- 200g soft dark brown sugar
- 4 eggs
- 160g plain flour
- 1/2 tsp baking powder
- 1/2 tsp mixed spice
- 60g ground almonds
Ingredients for the frosting:
- 50g unsalted butter
- 100g full fat cream cheese
- 300g icing sugar
- 1 tsp almond extract
Instructions:
- Place the mixed, dried fruit in a bowl & pour in the rum. Leave to soak for at least 30 minutes (overnight is best).
- Preheat the oven to 190C & line a tin with cupcake cases.
- Using a freestanding mixer, beat together the butter & sugar, until light & fluffy.
- Add the eggs one at a time, mixing after each addition.
- Sift in the flour, baking powder & mixed spice. Mix on a low speed until all ingredients are incorporated.
- Add the ground almonds & rum-soaked fruit. Mix until combined.
- Spoon the mixture into the cupcake cases until two-thirds full.
- Bake in the oven for 18-20 minutes or until the cupcakes have risen & spring back when you gently press them. Let them cool slightly in the tray before transferring to a wire rack to cool completely.
- To make the frosting, sift the icing sugar into a bowl with the butter, cream cheese & almond extract. Beat until smooth.
- Pipe the frosting onto the cupcakes & decorate with festive sprinkles.
Merry Christmas!