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Christmas cupcakes with brandy frosting recipe

Christmas cupcakes with brandy frosting recipe

1 rating

Lauren Gimenez's Christmas cupcakes as sampled by TV chef Lorraine Pascale for 12 Christmas Wishes in the December issue of Tesco Food and Living Magazine. See method

  • Serves 18
  • 20 mins to prepare and 25 mins to cook
  • 256 calories / serving
  • Vegetarian


For the cupcakes

  • 90ml (6tbsp) sunflower oil
  • 175g (6oz) dark brown sugar
  • 3 medium eggs
  • 225g (8oz) self-raising flour
  • 225g (8oz) carrot, grated
  • ½ orange, juiced
  • ½ tsp ground cinnamon
  • 1/2tsp mixed spice
  • 175g (6oz) mixed fruit

For the icing

  • 50g unsalted butter, softened
  • 110g (3 3/4oz) cream cheese
  • 225g (8oz) icing sugar
  • 30ml (1 - 2tbsp) brandy
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    4g 20%
  • Sugars

    31g 34%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 40.5g Protein 3.1g Fibre 1.3g


  1. Whizz all the ingredients together with an electric mixer to make a runny mixture. Pour into cupcake cases.
  2. Bake at Gas Mark 4, 180°C, fan 160°C for 20 to 25 minutes.
  3. For the icing, beat together all the ingredients until light and fluffy, adding the brandy a little at a time to your taste. Spread the icing onto the cakes once they have cooled.

See more Christmas recipes

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