Spicy christmas cakes

To make Christmas decorations; dust a flat surface with sifted icing sugar, knead icing until smooth. Roll out into a 1cm thickness. Cut out shapes using Christmas cutters. Insert a length of damp wire into each shape. Stand overnight on tray lined with baking (parchment) paper to dry.

Preheat oven to 180°C. Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.

Beat butter, egg, buttermilk, syrup, sugar and sifted dry ingredients in small bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium, beat until mixture has changed to a paler colour. Divide mixture into paper cases; smooth surface.

Bake about 25 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack.

Meanwhile, make fruit mince filling; warm fruit mince in small saucepan over low heat; stir in icing sugar.

Cut a 2cm deep hole in the centre of each warm cake; discard cake rounds. Fill centres with fruit mixture; push in decorations; dust with a little sifted icing sugar.