Friday, 6 April 2012

Friday Food Lust - Easter Fruit Cupcakes

Woohoo, it's finally Easter Bank Holiday weekend!

If you're anything like me (and I'm guessing that you probably are), you'll be planning on spending the next few days gorging yourself on chocolate and all things yummy. I'm thinking putting my feet up and tucking into a HUGE roast dinner, hot cross buns, chocolate bunnies, and lots and lots of cake...

Of course, Easter is also the perfect time to indulge in a spot of baking. If you want to escape from your OH's disastrous DIY attempts, then why not have a go at making these gorgeous Easter Fruit Cupcakes from BBC Good Food?

They are the perfect combination of Hot Cross Bun and Cupcake and they taste (and smell) absolutely divine! Plus, how pretty do they look with their pastel crosses?

Have a lovely weekend,

Sam x

(Makes 12)

100g unsalted butter
2tsp ground ginger
2tsp mixed spice
250g caster sugar
100ml sunflower oil
4 medium eggs
1-2 small dessert apples (100g)
100g crystallised ginger
100g currants
100g mixed dried fruit
300g plain flour
2tsp baking powder

For the cream cheese frosting:
60g unsalted butter, softened
60g full fat cream cheese, softened
140g icing sugar
Food colouring (optional)

For the sugar syrup:
25g caster sugar
25ml water


1) Line a muffin tray or two with 12 cases, then preheat the oven to 180 degrees.

2) Take a small pan and melt the butter with the spices over a low heat - it smells gorgeous! Pour the liquid butter mix into a mixing bowl, then add the sugar and oil and stir well. Beat in the eggs, one at a time, until smooth.

3) Next, peel and grate the apples, discarding the cores. Stir the apples into the other ingredients, then add the crystallised ginger, currants and mixed dried fruit. Stir in the flour and baking powder.

4) Fill each muffin case with the mixture so that it is three-quarters full, then bake for about 25minutes. When the cakes are ready, a skewer should come out almost clean.

5) To make the sugar syrup, boil the sugar with the water in a small pan until dissolved. Leave to cool slightly, then brush liberally over the warm cupcakes.

6) To make the frosting, take an electric whisk or mixer and beat the butter with the cream cheese until light and creamy. Stir in the icing sugar with a spoon until it all begins to come together, then whisk again until smooth. Add food colouring if you like!

7) Once the cupcakes are cool, spoon the frosting into a piping bag and pipe crosses onto each cake. Serve and enjoy!