These Christmas cake cupcakes are light, bitesize and topped with an easy marshmallow fondant, sure to become a new Christmas tradition!
servings
16
total time
90 minutes
great for
make ahead
suitable for
vegetarian
behind the scenes
Making New Traditions with Christmas Cake Cupcakes!
Who doesn’t love a cupcake? It’s a perfect portion size, looks beautiful and tastes even more delicious! This year, we decided it was time to update a classic and have created out very own Christmas cake cupcake recipe!
But let’s just talk Christmas cake first… Rich fruit cake, covered with a layer of marzipan and then topped with fondant icing –it’s one of those items that has probably always been a part of your Christmas and always will be.
However, if you’re anything like us, it was also what would often be leftover well into January after the chocolate fingers and mince pies were long gone. There was something about the idea of a heavy fruit cake being wrapped in almond paste and topped with dried out fondant icing that just didn’t really do it for us. And so, this Stir-Up Sunday, let me introduce you to Christmas Cake Cupcakes which are a complete and utter game changer.
Looking for more Christmas food inspiration? Click here to see our other recipes.
A lighter sponge, topped with a thin circle of homemade fondant, these are the version of a Christmas cake that you’ve been missing.
And yes, you’re right, while these may not have the same stamina to allow them to last into the new year, I can guarantee that won’t be a problem!
We recommend gel food colorings as opposed to liquids –these ones from Wilton are great!
Want More?
Looking for more festive food & drink inspiration? We’ve got everything from sweet treats and main events to delicious tipples and edible gifts guaranteed to wow your family & friends.
Christmas Cake Cupcakes
Ingredients
For the Cupcakes
- 200 g light brown sugar
- 200 g unsalted butter
- 500 g mixed dried fruit
- 50 g glacé cherries chopped
- 100 ml brandy
- 1 tsp cinnamon ground
- 1 tsp ginger ground
- ½ tsp all spice ground
- 200 g plain flour
- 1 tsp baking powder
- 2 eggs
- 50 g pecans chopped
For the Icing
- 250 g mini marshmallows white
- 500 g icing sugar sieved
- 2 tbsp apricot jam warmed & sieved
- Food colouring optional
Instructions
- In a large, heavy bottom saucepan, place the sugar, butter, dried fruit, cherries, brandy, cinnamon, ginger and all spice over a medium-low heat and gently bring to the boil; stir occasionally to prevent it from sticking. Allow the mixture to come to a boil and cook out for 5-10mins. Remove from the heat and allow to cool for 15-20mins.
- While the fruit mixture is cooling, preheat the oven to 160C and line a cupcake tray with cases.
- In a bowl, combine the flour and baking powder and set aside.
- Once cool, add dry ingredients along with the nuts and eggs to the saucepan and stir to combine.
- Scoop approximately 2tbsp of mixture into each cupcake case, and level the tops to try and minimize any lumps and bumps!
- Place in the preheated oven for 30-35mins, or until a skewer inserted in the middle come out clean. Set aside to cool
- While the cupcakes are cooling, make the fondant icing.
- Place the marshmallows in a large, microwave-proof bowl, along with 1-2tbsp of water. Melt in the microwave on 15 second increments; for us it takes approximately 1 minute.
- Once melted, stir in half of the icing sugar until the it starts to come together in an almost dough-like consistency. Gradually add the remaining icing sugar, you may need to begin to knead the icing with your hands in order for the sugar to fully incorporate. (cover your hands with icing sugar OR a little flavourless oil to prevent the fondant from sticking!)
- Once the sugar has been incorporated, turn the fondant out onto a work surface dusted with icing sugar and knead for approximately 5 minutes until the icing is smooth.
- At this point, if you want to add an additional decoration, take approximately ¼ of the fondant and carefully knead in some food coloring to turn it into the color that you like.
- Roll out the colored food coloring to approximately 1-2cm thick and cut into small Christmas shapes; we like using trees and snowflakes!
- Roll out the white fondant icing to approximately 2cm thick and cut into circle just big enough to cover the top of your cupcakes; a 2.5” circle cutter works well for us.
- Gently brush the top of your cupcake with the warm apricot jam and carefully press a circle of white fondant on top. If using Christmas shapes, gently brush one side sparingly with apricot jam and place on top of the white fondant. Repeat with the remaining cupcakes.
- These cupcakes will keep in an airtight container for 1-2 weeks.
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