Accessibility links

 Please allow 5 – 7 days for your delivery

Thanks – Claire & Deb

 

Back to recipes

Christmas Cupcakes

  • PREP: 15
  • BAKE: 25
  • SERVES: 18

Ingredients

Ginger Cake Mix 500g
  • Ginger Cake Mix 500g
  • Wrights Ginger Cake Mix 500g
  • Water 200ml
  • Vegetable Oil 60 ml
  • Dried Apricots (chopped) 150g
  • Sultanas 150g
  • Currants 100g
  • Glace Cherries (chopped) 100g
  • Dried Cranberries 150g
  • Brandy 75ml
  • Zest and Juice of 2 oranges
  • TOPPING:
  • Apricot Jam 2 tablespoons
  • Golden Marzipan 250g
  • Icing sugar to dust

ADD TO BASKET

METHOD

Method (Makes 18)

Place the Sultana’s chopped cherries, apricots, currants, cranberries and zest into a bowl with the Brandy.

Mix and leave for 24 hours.

Place the Ginger Cake Mix into a bowl and add the water and oil, then mix to form a smooth batter beating for 1-2 minutes. Then add the fruit mixture to the batter and mix well.

Divide the mixture between 18 muffin cases, approximately 80g in each.

Bake in a preheated oven 180°C (360°F, Gas mark 5) for 20-25 minutes until firm to the touch.

Allow to cool completely before decorating.

Heat up the apricot jam gently and brush on the top of each cake.

Knead the marzipan to soften using icing sugar as required and roll out to about 5mm (¼” inch) in thickness.

Using “Christmas Design Cutters”, cut out marzipan shapes and place on top of the cakes.

Dust with icing sugar.

“I just wanted to thank you for your great easy to make cake mixes. They have got my son into baking and kept him out of mischief in the holidays and kept me sane. I think it is great that he is showing an interest in baking at his age.

Lisa Chapmen

Deb's Tips

For something that bakes in just over 20 minutes - these look so professional - why not get the kid's involved when they are off school prior to Christmas? Deb the Bread

We use cookies to give you the best online experience. By agreeing you accept the use of cookies in accordance with our cookie policy.