Well, it is T - 48 hours to the Big Day and the excitement levels here at What Kate Baked are beyond feverish. Think small child, still believes, staying up beyond bed time and eating all the candy canes on the tree and you may just have a pretty good impression of what it is like to be me right now.
As we head home today for Christmas, a car boot full of presents, warbling along to 'Driving Home for Christmas', the excitement at seeing my family increasing with every mile, we'll be tucking into one or two of these Christmas Fruit Cupcakes.
After a whole month of festive baking (and eating) this very last post before Christmas is my entry to this month's Tea Time Treats Challenge, the baking challenge hosted by myself and the lovely Karen from Lavender and Lovage. We did toy with going a bit left-field, throwing in a curve ball and puzzling everyone with Easter as the theme, but, nah, its ALL about Christmas both on What Kate Baked and over on Lavender and Lovage. Thus, this month's Tea Time Treats Challenge theme is, of course, Christmas.
It just remains for me to thank you for reading What Kate Baked this year and to wish you a most Merry, Merry Christmas.
Christmas Fruit Cupcakes
The recipe is adapted from a recipe in Good Food (December 2009)
200g dark muscovado sugar
175g butter, softened
750g luxury mixed dried fruit
2 tsp grated fresh root ginger
zest of 2 oranges and juice 1 orange
85g pecan nuts, roughly chopped
3 large eggs, beaten
85g ground almonds
200g plain flour
Half a tsp baking powder
1 tsp mixed spice
1 tsp cinnamon
400g ready made marzipan
500g ready made white fondant icing
4 tbsps warmed apricot jam
A selection of coloured fondant icings, silver balls and Christmas cutters
1. Pop the sugar, butter, dried fruit, ginger, zest and orange juice into a large pan, pour over the brandy and slowly bring to the boil, stirring regularly to melt the butter
2. Reduce the heat and bubble gently, stirring ever now and again for ten minutes. Turn off the heat and set aside to cool for thirty minutes
3. Preheat the oven to 150C/130C fan/Gas Mark 2. Stir in the nuts, eggs and almonds into the fruit mixture, sift in the flour, baking powder and spices and stir all together
4. Scoop the cake mix into 12 muffin cases and level the tops. Bake for 40 min until golden and firm to touch. Allow to cool.
5. Roll out the fondant icing and marzipan onto a surface dusted with icing sugar and cut out 12 rounds of each approxiamatel 6 cm in diameter
6. Brush the top of each cake with the warmed jam and gently top with a marzipan round followed by a fondant round and decorate
- These last for up to 2 weeks stored in a cool, airtight tin
- As always in the world of What Kate Baked, '2 weeks' really means 2 hours
- Happy, Happy Christmas!!