Christmas Cake Recipe Cupcake Jemma
The Christmas Cake Recipe Cupcake Jemma is a festive, spiced treat combining dried fruits, candied peel, almonds, and warm spices like cinnamon, ginger, and cloves. Moist, flavourful, and topped with apricot glaze and powdered sugar, these cupcakes capture the essence of traditional Christmas cake in a convenient, single serving form, perfect for sharing during holiday celebrations.
Equipment
- Mixing bowls (small & large)
- Whisk and wooden spoon
- Measuring cups & spoons
- cupcake liners
- Spatula
- Sieve (for powdered sugar)
- Small saucepan (for apricot jam)
Ingredients
For The Cake:
- 1¼ cups mixed dried fruit raisins, currants, chopped apricots, etc.
- ½ cup mixed candied peel
- ⅓ cup butter softened
- 2 large eggs
- 120 g self raising flour
- 1 tsp baking powder
- ¼ tsp ground cloves
- ½ tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ tsp baking soda bicarb
- 125 g caster sugar
- ¼ tsp salt
- Zest of 1 lemon
- 3 tbsp brandy or orange juice
- ¼ cup chopped almonds optional
- 1½ tbsp milk
- 1½ tsp golden syrup
For Finishing:
- 1 –2 tbsp warm apricot jam
- Powdered sugar for dusting
Instructions
Prepare The Fruit:
- Put the mixed dried fruit and candied peel into a bowl. Pour over the brandy or orange juice, stir gently, and let them soak for at least 10 minutes so they plump up and absorb the liquid.
Mix The Dry Ingredients:
- In another bowl, sift together the self-raising flour, baking powder, baking soda, cinnamon, ground cloves, ginger, and salt. Stir in the lemon zest and chopped almonds if you’re using them.
Cream The Butter And Sugar:
- In a large bowl, beat 135 g of butter with 125 g of caster sugar until pale and fluffy. A hand mixer or a whisk works fine.
Add The Eggs:
- Beat in the eggs one at a time, making sure each is fully mixed in before adding the next.
Combine Wet And Dry Ingredients:
- Gently fold the flour mixture into the butter mixture using a spatula. Add the milk and golden syrup and stir until everything is smooth and well combined.
Fold In The Soaked Fruit:
- If needed, drain the fruit and then fold it carefully into the batter so it’s evenly distributed without breaking the fruit too much.
Prepare The Cupcake Tin:
- Line a 12-hole cupcake liners with paper liners. Spoon the batter into each liner, filling them about two thirds full.
Bake The Cupcakes:
- Heat the oven to 180°C (350°F). Bake the cupcakes for 20–25 minutes, or until a skewer poked into the center comes out clean. Let them cool in the tin for 5 minutes, then transfer to a wire rack.
Finish The Cupcakes:
- Warm some apricot jam in a small pan and brush it over the tops of the cooled cupcakes. Just before serving, sprinkle a little powdered sugar over them for a finishing touch.