Boiled Fruit Cupcakes

These Boiled Fruit Cupcakes are an easy alternative to the more traditional rich fruit cake.

Fondant teams perfectly with fruit cupcakes and will turn your cupcakes into show-stoppers!!

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

Prep Time	Cooking Time	Servings	Difficulty
20 minutes	40 minutes	18	Medium

Ingredients

• 17oz (500g) dried mixed fruit
• 4oz (125g0 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) all-purpose (plain) flour
• 75g (1/2 cup) self-raising flour

Method

Preheat oven to 150C (300F).

Line cupcake trays with cupcake papers.

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.

Bring to the boil.

Remove from heat and stir in brandy essence.

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

Stir eggs and then sifted flours into the fruit mixture.

Spoon into cupcake trays.

Bake uncovered for about 40 minutes.

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.