Boiled Fruit Cupcakes

When making these as Christmas cupcakes I tend to use silver or gold paper cases as they look a little more festive.

500g dried mixed fruit
125g butter, chopped
125ml (1/2 cup) water
220g (1 cup) firmly packed dark brown sugar
1/4 tspn bicarbonate of soda
2 tspns brandy essence
2 eggs, lightly beaten
75g (1/2 cup) plain flour
75g (1/2 cup) self-raising flour

1. Preheat oven to 150C (300F).

2. Line cupcake trays with cupcake papers.

3. Combine fruit, butter, water, sugar and bicarbonate of soda in a large saucepan and stir over medium heat until butter is melted and sugar has dissolved.

4. Bring to the boil.

5. Remove from heat and stir in brandy essence.

6. Transfer to a large heatproof bowl and cool to room temperature.

7. Stir eggs and then sifted flours into the fruit mixture.

8. Spoon into cupcake trays.

9. Bake uncovered for about 40 minutes.

10. Wrap cupcake trays in clean tea towel/towel and leave until cool.

Use either home-made or store-bought fondant to cover the tops of cupcakes.

There are many Christmas cookie cutters available which you can use to make shapes and place on top of fluted fondant rounds. Or, you can match cachous (dragees) to the color of the cupcake papers for a stunning effect.