Description
Celebrate the holiday season with these Festive Christmas Pudding Cupcakes topped with a creamy vanilla glaze and adorned with maraschino cherries and edible holly leaves. These cupcakes combine traditional Christmas pudding flavors with a light, fluffy texture, making them perfect for festive gatherings and dessert tables.
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) whole milk
- ½ cup (85g) mixed dried fruit (raisins, currants, chopped dried apricots)
- ¼ cup (60ml) brandy or orange juice (for soaking the fruit)
For the Vanilla Glaze:
- 2 cups (240g) powdered sugar
- 2-3 tbsp milk
- 1 tsp vanilla extract
For Decoration:
- Maraschino cherries
- Edible holly leaves (fondant, marzipan, or store-bought edible decorations)
Instructions
- Soak the Dried Fruit: Place the mixed dried fruit in a small bowl and pour the brandy or orange juice over them. Allow the fruit to soak for at least 30 minutes, or overnight for a deeper flavor. This adds moisture and enhances the festive taste of the cupcakes.
- Make the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. In a separate large bowl, cream the softened butter and brown sugar using an electric mixer until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Alternately add the dry ingredients and milk in two parts each, mixing gently just until combined. Drain the soaked fruit and fold it carefully into the batter.
- Bake the Cupcakes: Spoon the batter evenly into the cupcake liners, filling each about ¾ full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Vanilla Glaze: In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract. If the glaze is too thick, add more milk one teaspoon at a time until you achieve a smooth, pourable consistency perfect for drizzling.
- Decorate the Cupcakes: Once cooled, spoon the vanilla glaze over each cupcake, allowing it to drip over the edges. Top each cupcake with a maraschino cherry pressed lightly into the glaze and arrange edible holly leaves around the cherry to complete your festive presentation.
Notes
- Soaking the dried fruit overnight enhances the flavor dramatically but 30 minutes is sufficient if short on time.
- You can substitute brandy with orange juice for a non-alcoholic version.
- Ensure cupcakes are completely cool before glazing, or the glaze will melt and drip off too quickly.
- If you want a thicker glaze for decoration, use less milk.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- These cupcakes freeze well without glaze; add glaze and decoration after thawing.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 25g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
