Using the same ingredients of Christmas Cake, I made these cupcakes today. I just mixed Brandy-soaked Dried Fruit and some Almonds with ‘Basic Cupcake’ batter. Much quicker to bake and easier to share with people. The smell and the flavour of these cupcakes are so Christmassy!


12 Cupcakes


2 cups Mixed Dried Fruit
*Note: I used Raisins, Sultanas, Black Currants, Mixed Peel and Glace Cherries.
4 tablespoons Brandy *OR Rum
125g Butter *softened
1/2 cup Brown Sugar *about 80g
1 pinch Salt
2 Eggs *at room temperature
1 teaspoon Vanilla Extract
2 teaspoons Mixed Spice *OR mix of Cinnamon, Nutmeg, Clove, etc.
1 & 1/2 cups Self-Raising Flour
1/2 cup Milk
1/4 to 1/2 cup chopped Walnuts OR slivered Almonds *optional

  1. Place Dried Fruit in a heat-proof bowl, add Brandy (OR Rum), mix to combine, heat in the microwave for 1 minute to warm up, and set aside for 1 hour.
  2. Preheat oven to 180°C. Line a 12-hole medium-size muffin tin with paper cases.
  3. Beat softened Butter, Brown Sugar and Salt in a mixing bowl with a whisk until smooth. Add Eggs, one at a time, and beat well until creamy. Add Vanilla and Mixed Spice, and mix to combine.
  4. Add Self-Raising Flour and Milk, and mix with a spatula or a large metal spoon, add Mixed Fruit (and Nuts), and mix to combine.
  5. Spoon the mixture into paper cases. Bake for 20 to 25 minutes or until golden and cooked through. Leave in tins for 5 minutes before moving onto a wire rack to cool.