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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

Ingredients

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
1075kj
256kcal 13%
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

Method

Whizz all the ingredients together with an electric mixer to make a runny mixture. Pour into cupcake cases.
Bake at Gas Mark 4, 180°C, fan 160°C for 20 to 25 minutes.
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