I would like to wish all of you a Merry Christmas. May your Christmas be filled with joy, happiness and peace!
I love traditional Fruit cake for Christmas, as well as traditional Christmas pudding with lots of fruit and spices. Unfortunately my husband and two of my children does not eat fruit cake or pudding. I always bake or buy a small amount of fruit mince pies for me and my one daughter, but this year I baked these spicy cupcakes with sultanas. Originally I wanted to make this with dried cranberries, but I had no cranberries left, so I made it with sultanas and it tasted really good!
I am serving this tonight after savoury finger food. Tomorrow I am going to make a chocolate pudding for dessert. I just love Christmas time, because I can cook and bake to my heart’s desire!
I am also submitting this for the Monthly Mingle, brain child of Meeta from the blog What’s for Lunch, Honey? The MM is hosted by Junglefrog Cooking this month and the theme is “Cooking Christmas cakes”.
- 250ml sultanas
- 60ml brandy
- 200g soft butter
- 200g castor sugar
- 4 eggs
- 200g self raising flour
- 120g cake flour
- pinch of salt
- 5ml cinnamon
- 5ml mixed spice
- 175ml milk
- Soak the sultanas in the brandy for an hour.
- Pre-heat the oven to 180⁰C and place 24 cupcake holders in cupcake pans.
- Beat the butter and castor sugar together until light and fluffy.
- Add the eggs one at a time and beat after every addition.
- Sift the dry ingredients together and add with the milk to the butter mixture. Mix until just combined, making sure not to over mix the batter.
- Drain the sultanas and mix through the batter.
- Spoon the batter into the muffin cases up to ⅔ full.
- Bake in the pre-heated oven for 15 to 18 minutes.
- Decorate as per photo with the butter icing:
- g soft butter
- g sifted icing sugar
- ml milk
- A few drops of food colouring
- Mix together and decorate, adding edible balls and stars, if you wish.