Christmas cupcakes

Puddings and cakes

  • Serves: 8
  • Preparation time: 30 minutes
  • Cooking time: 15 minutes
Christmas cup cake decorating © NT

Christmas cup cake decorating


  • 80g unsalted butter – at room temperature
  • 80g soft brown sugar – at room temperature
  • 80g self-raising flour – at room temperature
  • 2 large eggs – at room temperature and beaten.
  • 80g glace cherries – halved
  • 25ml brandy
  • 40g sultanas
  • 50g dried figs – chopped 
  • Grated zest of an orange


  1. Pre-heat the oven to 180C/350F/G4.
  2. Line a 12 hole muffin tin with cupcake cases.
  3. Beat the butter and sugar together until light and creamy.
  4. Beat in the eggs a little at a time.
  5. Fold in the zest and flour, followed by the remaining ingredients.
  6. Spoon the mixture into the cases and bake for 15 minutes, until golden and risen.
  7. Remove the cakes from the tin and cool on a wire rack.
  8. Decorate with white water icing and edible silver and gold balls. Alternatively with Christmas motifs made out of coloured icing.