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. Fruit cup cakes team perfectly with fondant frosting.

1kg mixed fruit
1/2 cup rum, brandy, whisky or sherry
250g butter
1 cup dark brown sugar, firmly packed
5 eggs
1 1/2 cup plain flour
1/3 cup self-raising flour
1 tspn mixed spice

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

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

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

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

5. Spread into patty pan liners.

6. Bake in slow oven for 45 minutes.

7. When cooked, brush tops of cupcakes with extra rum.

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

9. When cold, wrap in plastic food wrap.

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

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.