Christmas cupcakes with brandy frosting recipe
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 unsalted butter, softened
- 110g (3 3/4oz) cream cheese
- 225g (8oz) icing sugar
- 30ml (1 - 2tbsp) brandy
Each serving contains
- Energy
- 1075kJ 256.0kcal
- Fat
- 10g
- Saturates
- 4g
- Salt
- 0.1g
- Sugars
- 31g
of the Reference intake
Carbohydrate 40.5gProtein 3.1gFibre 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
