Christmas cupcakes with brandy frosting

Christmas cupcakes with brandy frosting recipe

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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

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 (1 3/4oz) unsalted butter, softened
    • 110g (3 3/4oz) cream cheese
    • 225g (8oz) icing sugar
    • 30ml (1 - 2tbsp) brandy

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

  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.

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