Let Her Eat Cake: Christmas Cupcakes with Brandy Buttercream

I was going to write a recipe for a Christmas Cake, but then I thought, who can be bothered to make a Christmas Cake? So, instead, I've taken lots of Christmas puddingy ingredients (brandy, dried fruit, spices) and whipped them up into these festive mouthfuls. Topped with a good covering of brandy buttercream, they make a great Chrimbo treat that isn't too much hassle to put together.

Christmas Cupcakes with Brandy Buttercream (makes 12)

You'll need:

For the cakes

• 100g butter, at room temperature
• 100g dark brown demerara sugar
• 2 eggs, lightly beaten
• 80g self raising flour
• 20g ground almonds
• 1/2tsp spices cinnamon
• 1/4tsp ground ginger
• 1/4tsp ground nutmeg
• 60g dried fruit
• Brandy

For the buttercream

• 75g butter
• 175g icing sugar
• 1tbsp brandy

Make them!

• Preheat the oven to 180c / Gas 4. Line a cupcake tin with cases.
• First, make the cakes. Soak the dried fruit in some brandy while you're making the batter (just enough to cover it).
• Beat together the butter and sugar for a few minutes.
• Gradually beat in the eggs.
• Fold in the flour, almonds and spices until well combined.
• Drain the fruit and gently fold it in.
• Divide between the cupcake tins then bake for 15-20 minutes or until cooked through.
• Let the cakes cool while you make the icing.
• Beat the butter until soft.
• Sieve in the icing sugar and beat together for a few minutes.
• Add the brandy to loosen the buttercream.
• Smear it on the top of the cupcakes. Drink the rest of the brandy.