Name: Silver star cupcakes
Cook time: 90 min
Total time: 90 min
Ingredients: 90 gram (3 ounces) butter, softened; 1/2 cup (110g) firmly packed light brown sugar; 2 eggs; 1 tablespoon orange marmalade; 500 gram (2¾ cups) mixed dried fruit, chopped finely; 2/3 cup (100g) plain flour; 2 tablespoon self-raising flour; 1 teaspoon mixed spice; 1/3 cup (80ml) sweet sherry; 1/2 cup (80g) icing (confectioners') sugar; 315 gram (10 ounces) ready-made white icing; 1/3 cup (110g) apricot jam, warmed, strained; 1/2 teaspoon silver lustre; 1/2 teaspoon vodka; silver cachous

Ingredients

90 gram (3 ounces) butter, softened

1/2 cup (110g) firmly packed light brown sugar

2 eggs

1 tablespoon orange marmalade

500 gram (2¾ cups) mixed dried fruit, chopped finely

2/3 cup (100g) plain flour

2 tablespoon self-raising flour

1 teaspoon mixed spice

1/3 cup (80ml) sweet sherry

1/2 cup (80g) icing (confectioners') sugar

315 gram (10 ounces) ready-made white icing

1/3 cup (110g) apricot jam, warmed, strained

1/2 teaspoon silver lustre

1/2 teaspoon vodka

silver cachous

Method

1.Preheat oven to 150°C/300°F. Line 12-hole (¹/³-cup/80ml) muffin pan with paper cases.

2.Beat butter, sugar and eggs in small bowl with electric mixer until just combined. Stir in marmalade and fruit; mix well.

3.Sift flours and spice over mixture; add half the sherry, mix well. Divide mixture into paper cases; smooth surface.

4.Bake about 50 minutes. Remove from oven; brush tops with remaining sherry. Cover pan with foil; cool cakes in pan overnight.

5.On surface dusted with sifted icing sugar, knead white icing until smooth; roll out until 5mm (¼ inch) thick. Cut out 5.5cm (2¼-inch) rounds from icing.

6.Using a 2.5cm (1-inch) star-shaped cutter, gently press a star imprint into the centre of each icing round.

7.Brush cake tops with jam; top with icing rounds. Blend lustre with vodka; paint onto star imprints. Push silver cachous gently into rounds.

Silver lustre is a shimmer dust that gives a slight sparkle and helps create a wet look. It is available from cake decorating supply stores in 5g (¼ ounce) screw-top pots. This recipe also makes 6 texas muffins (¾-cup/180ml); bake about 1 hour.
Note

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Ingredients

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