Boozy Christmas cupcakes have a rich fruit cake base and are topped with a layer of sweet, sticky marzipan.
These boozy Christmas cupcakes are infused with a choice of brandy, whisky, or rum. Spiced with mixed spice and orange zest, these Christmas cupcakes are just delicious. The nutty flavour of the marzipan toppers really works well with the boozy undertones in this cupcake recipe.
- 375g mixed fruit – dried cranberries, raisins, chopped apricots, dates
- 5tbsp brandy, whisky or rum
- 80g butter
- 75g light muscovado sugar
- 2 medium free range eggs
- zest 1 orange
- ½tsp mixed spice
- 90g plain flour
- ½tsp baking powder
- 200g marzipan
- Apricot glaze (or honey), to brush
- Writing icing, to decorate
Mix fruit and alcohol, cover and leave to soak overnight.
Heat oven to 150°C/gas 2. Whisk butter until pale, add sugar and beat again. Mix in the fruit, eggs, zest and spice. Sift in the flour and baking powder, stir well.
Spoon into 12 silicon cupcake/muffin moulds or a muffin tin double lined with thick cupcake cases. Bake for about 45 mins, until just firm and slightly springy to the touch. A skewer inserted into the middle should come out clean.
Cool completely on a wire rack before removing from silicon cases. Roll out marzipan to the thickness of a £1 coin, cut out 12 circles, each slighly smaller than the cake. Brush each cake with glaze or honey, then add a marzipan circle. Using writing icing, draw a freehand holly leaf, or other festive pic on top – have a practise run on a plate first – and serve.
Top tips for making boozy Christmas cupcakes
Store these cakes in an airtight container, and use within a month. If storing for longer than a few days, return to the silicon cases to prevent drying out.