with brandy buttercream
200g dark brown sugar
225g self-raising flour
1 tsp mixed spice
200g mixed fruit
150g baking margarine
200g brandy butter
500g icing sugar
2 tbsp milk or brandy
Preheat the oven to 160 C fan.
Add the zest and juice of the orange to the mixed fruit in a separate bowl.
Beat the sugar and butter together, fold in the flour and spice.
Beat in the eggs one at a time.
Fold through the dried mixed fruit.
Divide the mixture between 12-15 cupcake cases and bake for 30-35 mins until golden brown.
For the icing:
Beat the butter until light and fluffy, then add half the icing sugar with the mixer on low, once incorporated add the second half and mix again on low. Loosen the buttercream with with milk or a little more brandy if you like your topping a bit BOOZIER!
Use the icing to top the cupcake, I like to decorate mine with silver balls.