Cranberry and Brandy Butter Cupcakes


IMG_3340These cupcakes are a little taste of christmas.

Stuffed full of lightly spiced pear and cranberry and topped with extremely indulgent brandy butter, these cupcakes are the perfect treat to enjoy throughout the festive season. They look pretty good too.



So here’s how (makes 12):

  • 60g unsalted butter
  • 115g caster sugar
  • 2 eggs
  • 115g self-raising flour
  • 1/2 tsp mixed spice
  • 1 pear, peeled, cored and chopped
  • 50g dried cranberries




Brandy Butter

  • 200g unsalted butter
  • 300g icing sugar
  • 2 tbsp brandy (add more if you want a boozier taste)



  1. Preheat the oven to 180C (160C fan) and line a cupcake tray with paper cases
  2. Mix butter, sugar and eggs together until well combined
  3. Sift in the flour and mixed spice
  4. Stir in cranberries and pear and spoon mixture into the paper cases
  5. Bake for 18-20 minutes until golden brown and leave to cool

To make the Brandy Butter…

  1. Mix butter and icing sugar together
  2. Slowly pour in the brandy until it becomes smooth and creamy
  3. Place into a piping bag and cover the cupcakes
  4. To decorate place fresh cranberries and a piece of holly on top




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