Fruit Cupcakes

There is no reason to only make rich, moist Fruit Cupcakes for Christmas. These are a huge favourite with my family and I make them throughout the year.

They are, however, perfect Christmas cupcakes and they team beautifully with fondant frosting.

I would recommend using two or three cupcake liners for each fruit cupcake. These tend to soak up the butter and rum and stop the cupcake from being greasy.

Cupcakes keep for months so they are ideal for weddings and engagement parties as they can be made well in advance - no last minute cooking! They are easy to decorate as I think they only need quite simple decorations.

Roll out fondant (store-bought is fine) and cut a circle slightly larger than the top of the fruit cup cake. Brush cupcake lightly with jam and then carefully place fondant onto cake. Smooth the surface with your hands which have been dusted with icing sugar. Trim excess fondant with a sharp knife.

If desired, a topper or flower, can be placed on top.

Prep Time	Cooking Time	Servings	Difficulty
20 minutes	45 minutes	18	Medium

Ingredients

• 2.2lbs (1kg) mixed fruit
• 1/2 cup rum, brandy, whisky or sherry
• 8oz (250g) butter
• 1 cup dark brown sugar, firmly packed
• 5 eggs
• 1 1/2 cup all-purpose (plain) flour
• 1/3 cup self-raising flour
• 1 tspn mixed spice

Method

Combine mixed fruit and rum. Mix well, cover and stand overnight or up to one week.

Preheat oven to 300F (150C).

Beat butter until soft; add sugar and beat until combined.

Add eggs, one at a time, beating well after each addition.

Add fruit and stir in sifted dry ingredients and mix thoroughly.

Spread into patty pan liners.

Bake for 45 minutes.

When cooked, brush tops of cupcakes with extra rum.

Cover each cupcake tightly with foil while still warm and leave to cool.

When cold, wrap in plastic food wrap.

Cupcakes can be stored in the refrigerator for up to a year.