There is no reason to only make rich, moist Fruit Cupcakes for Christmas. These are a huge favorite 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.