We were out of cake. It was too soon to cut the Christmas cake, which I haven’t even iced yet, so instead I made some fruit packed, Christmas inspired muffins with a good dollop of snow on top.
- Makes 16
- 250g self-raising flour
- 240g caster sugar
- 2 tsps baking powder
- 1 ½ tsps ground cinnamon
- 1/2 tsp salt
- 3 eggs
- 240ml vegetable oil
- 1 tsp vanilla paste
- 4 medium sized carrots, grated
- 1 medium Granny Smith apple, peeled, cored and chopped
- 30g dessicated coconut
- 60g chopped dried figs
- 60g sultanas
- Zest 1 lemon
- 150g butter, softened
- 300g icing sugar
- 1/2 tsp vanilla paste
- Juice 1/2 lemon
- Silver balls
- Heat oven to 180°C.
- Combine the flour, sugar, baking powder, cinnamon and salt in a large bowl.
- In a separate bowl, beat the eggs, oil and vanilla.
- Add the liquid to the flour mix and stir until well combined.
- Grate in the lemon zest then fold in the carrots, apple, coconut, and dried fruit.
- Stand paper cases in a muffin tray and spoon mix into each one so it’s approx 3/4 full.
- Bake for approx 30 minutes or until golden brown and a toothpick inserted into the centres comes out clean.
- Cool for 10 minutes in the tray and then move to a wire rack to cool completely.
- For the icing beat the butter until light and fluffy and then add the icing sugar. Gently beat in.
- Add the vanilla and mix, then add a few drops of lemon juice. Beat well. Add more lemon sparingly, be careful not to make it too wet.
- Spoon the icing into a piping bag and decorate the top of each cake; alternatively spread on with a pallet knife.
- Finish off with a festive silver ball.
- Leave to set before serving.