Christmas fairy cakes

Method

1. Add the sugar, butter, dried fruit, ginger, orange zest and juice to a large pan and slowly bring to the boil, stirring frequently to melt the butter.

2. Reduce the heat and bubble gently for 10 minutes, continuing to stir regularly then set aside to cool.

3. Stir in the nuts, eggs and ground almonds into the fruit mix.

4. Sift in the flour, baking powder and spices and stir everything together, gently but thoroughly.

5. Preheat oven to 150°C (130°C fan, gas mark 2). Scoop the cake mix into 24 fairy cake cases then level the tops with a spoon dipped in hot water.

6. Bake for 35-45 mins until golden and just firm to touch. A skewer inserted should come out clean. Cool on a wire rack.

7. Beat together the butter, icing sugar, vanilla extract and milk until light. Smooth onto each cupcake. For a more adult twist, swap the vanilla extract for a splash of brandy.

8. Roll out the green sugar paste and use a holly cutter to stamp out the leaves.

9. Roll 3 small balls of red sugar paste and top the leaves on the cupcakes to make the berries.