Christmas Cup Cakes


What you’ll need…

125g butter

1⁄2 cup brown sugar

2 eggs

500g Sunbeam Mixed Fruit

140g tub apple puree

1⁄2 cup Sunbeam Australian Walnuts, chopped

1 cup self raising flour, sifted

1⁄4 tsp cinnamon

1⁄4 tsp nutmeg

350g Orchard White Icing

Green food colouring

Red food colouring

Writing icing


Preheat oven to 170oC Line a muffin tray with paper cases.

  1. Cream the butter and sugar in a large mixing bowl. Add eggs, one at a time, beating well after each addition.
  2. Stir in mixed fruit, pureed apple and walnuts. Sift the flour, cinnamon and nutmeg into the bowl and stir until combined.
  3. Spoon mixture into paper cases and bake for 25 minutes, or until a skewer inserted comes out clean.
  4. Allow cakes to cool completely before decorating.
  5. Roll two thirds of the icing out on a flat surface dusted with cornflour until 2mm thick. Using a 6cm fluted pastry cutter, cut circles out and place on cakes. Save left over icing for berries. Add a few drops of green food colouring to the remaining one third of icing and knead well. Roll out and cut 24 holly leaves (using cookie cutter or freehand with a sharp knife).
  6. Add red food colouring to the left over white icing and roll into small balls.
  7. Decorate cakes with holly leaves and berries using writing icing to attach.