Christmas Cupcakes |

Posted on

15 December 2015


Yes Chef!

Christmas Cupcakes

Christmas Cupcakes


125g butter
100g (1/2 cup, firmly packed) brown sugar
1 tsp finely grated orange rind
2 eggs
500g dried mixed fruit
60g (1/2 cup) chopped walnuts
80ml (1/3 cup) fresh orange juice
75g (1/2 cup) plain flour, sifted
75g (1/2 cup) self-raising flour, sifted
1/2 tsp mixed spice
250g White Icing / Marzipan
10 drops green food colouring
36 red Smarties or M&M'S


  • 1. Preheat oven to 170°C. Line twelve 80ml capacity muffin pans with cases. Use an electric beater to beat the butter, sugar and orange rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.
  • 2. Stir in the dried fruit, walnuts and orange juice. Stir in the combined flour and mixed spice. Spoon into the lined pans and smooth the surfaces.
  • 3. Bake for 30 minutes or until cupcakes are firm to touch. Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely.
  • 4. Knead the icing following packet directions. Roll out on a sheet of non-stick baking paper until 3mm thick. Use a round 7cm pastry cutter to cut 12 discs from icing. Place on the cupcakes.
  • 5. Bring leftover icing together. Flatten slightly. Wearing gloves to avoid staining your hands, add food colouring and knead until well combined. Roll out on a sheet of non-stick baking paper until 3mm thick. Use a pastry cutter or a small sharp knife to cut 24 small diamond shapes from the icing. Arrange on cupcakes to make leaves. Roll remaining icing into small balls and use to attach Smarties or M&M'S to the cupcakes to make berries
  • <strong>TIPS</strong>
  • • Wrapped in cellophane, these easy cakes make pretty Christmas gifts for friends, neighbours and grandparents.
  • • Store the cupcakes in an airtight container for up to 4 days.
Cooks Note

Recipe by Yes Chef!

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