Iced Christmas cupcakes

Step 1

Combine the fruit, butter, water, sugar and soda in a large saucepan; stir over a medium heat until the butter is melted and the sugar dissolved. Bring to the boil; remove from heat and stir in the essence or brandy. Transfer to large heatproof bowl; cool to room temperature.

Step 2

Preheat the oven to 150°C/130°C fan-forced. Line 12 texas muffin pans (6-cup/180ml capacity) with paper cases.

Step 3

Stir eggs into fruit mixture, then the sifted flours; divide mixture evenly among prepared pans. Bake, uncovered, for about 40 minutes. Cover hot cakes with a clean tea towel while still in the pan; cool in pan.

Step 4

TO DECORATE: On a surface dusted with sifted icing sugar, knead icing until smooth. Roll out to 5mm thick. Using a 5.5cm fluted cutter, cut out 12 rounds. Lightly brush tops of cakes with egg white; top with icing rounds.

Step 5

From the icing, using cutters, cut out the letters N0 EL and snowflake shapes. Brush snowflakes with egg white, then place on top of icing on some cakes.

Step 6

Paint letters with edible gold paint. When completely dry, brush the base of each letter with egg white; place on iced cakes.

Step 7

Undecorated cakes suitable to freeze. Not suitable to microwave.