Christmas CupcakesPreparation Time: 45 mins
Cooking Time: 20 mins
- 100 g blue ready-to-roll icing
- 180 g unsalted butter
- 180 g soft brown sugar
- 3 eggs
- 2 oranges
- 180 g self-raising flour
- 3 tbsp brandy
- 75 g sultanas
- 150 g glace cherry halves
- 150 g icing sugar
- 2 egg white
- 2 tsp lemon juice
- 80 edible silver balls
- 1 pot edible sparkles
TIP: Make the star decorations the day before you want to make the cakes in order to allow them to harden a little. If you can't find blue icing make some up using a little blue food colouring and white icing.
Roll out 100 g blue ready-to-roll icing and then cut out 12 stars. Place the stars on greaseproof paper and allow to dry overnight.
In a large bowl beat together 180 g unsalted butter and 180 g soft brown sugar until creamy. Next, beat in 3 eggs , a little at a time, and then stir in the grated zest of 2 oranges . Fold in 180 g self-raising flour and then stir in 3 tbsp brandy , 75 g sultanas , and 150 g glace cherry halves .
Spoon the mixture into 12 muffin cases and then bake at 180C (gas mark 4) for about 20 minutes or until a skewer inserted into the centre of a cake comes out clean. Move them to a wire rack and allow to cool completely.
Once the cupcakes are cold, gradually beat 150 g icing sugar and 1 egg white together until smooth and creamy, then beat in 2 tsp lemon juice . Spoon the mixture over each cupcake in turn, scatter five or six edible silver balls onto each cake (you'll need approximately 80 edible silver balls for 12 cupcakes) and then add one of the stars made the day before to each cupcake.
For the final touch, brush each star with a little 1 egg white and sprinkle with edible sparkles ( 1 pot edible sparkles will go a long way and do many batches of cupcakes).