Christmas Pudding Muffins with Spiced Rum Frosting Recipe

Ingredients

• 150 g soft dark brown sugar
• 50 g dried cherries
• 50 g sultanas
• 50 g raisins
• 1 orange (zest, finely grated)
• 1 lemon (zest, finely grated)
• 150 ml vegetable oil (canola oil)
• 3 medium free range eggs
• 1 large cooking apple (coarsely grated)
• 3 tbsp dark rum
• 150 g self-raising white flour (self rising flour)
• 50 g ground almonds (almond meal)
• 1 tsp bicarbonate of soda (baking soda)
• 1 tsp mixed spice
• 1 tsp cinnamon
• 250 g icing sugar (powdered sugar)
• 125 g salted butter (softened)
• 3 tbsp dark rum
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1/4 tsp mixed spice
• 2 tbsp sprinkles

Instructions

1. 1

   --- To makes the sponges ---

2. 2

   Preheat the oven to 180C/355F (160C/320F fan). In a large bowl, add the sugar, cherries, sultanas, raisins, orange zest and lemon zest.

3. 3

   Add the oil, eggs, apple and rum and mix well.

4. 4

   Add the flour, almonds, bicarbonate of soda, mixed spice and cinnamon to the bowl and mix through.

5. 5

   Line a 12 hole muffin pan with muffin cases and share the batter evenly between them.

6. 6

   Bake for approx 20 minutes, until spongy to touch. Turn out onto a wire rack and allow to cool completely.

7. 7

   --- To make the frosting ---

8. 8

   Meanwhile, in a bowl beat the butter, icing sugar, rum, cinnamon, vanilla and mixed spice together until pale, smooth and creamy.

9. 9

   Pipe the frosting onto the cupcakes.

10. 10

    Finish off with sprinkles, if you like.