Christmas Cupcakes

These delightful little cupcakes were based on a recipe I found on www.taste.com.au.  As always, I made my own little changes and was thrilled with the result.  You can decorate as you wish (I've seen some cute little packs where you get Christmassy patty pans, with matching toothpick decorations to stick on top) - I melted some white chocolate, coloured it with food colouring, piped out my shapes, then arranged them on top with some coloured shiny balls (in case you can't see it properly, I did stars, bells and Christmas trees).  The cupcakes themselves are delicious and super easy to make.  Sure to be a winner on your Christmas table!

Ingredients
125g butter
100g (1/2 cup, firmly packed) brown sugar
1 tsp finely grated orange rind
2 eggs
1.5 cups dried mixed fruit
80ml (1/3 cup) fresh orange juice
75g (1/2 cup) plain flour, sifted
75g (1/2 cup) self-raising flour, sifted
1 tsp mixed spice

1 tsp cinnamon

Buttercream

150g butter, at room temperature

2 cups icing sugar

food colouring

Method
Preheat oven to 170°C. Line twelve 80ml (1/3-cup) capacity muffin pans with cases. Use an electric beater to beat the butter, sugar and orange rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.

Stir in the dried fruit and orange juice. Stir in the combined flour and spices. Spoon into the lined pans and smooth the surfaces.

Bake for 25 minutes or until cupcakes are firm to touch. Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely.

Make buttercream:  beat butter with an electric mixer until pale.  Gradually add icing sugar.  Tint with food colouring as desired.  Decorate.