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Boozy Sultana Cupcakes with Brandy Butter Frosting

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Boozy Sultana Cupcakes with Brandy Butter Frosting
Boozy Sultana Cupcakes with Brandy Butter Frosting
Course Snacks
Prep Time 30 min
Cook Time 15 min
Servings
cup cakes
Ingredients
Brandy Butterscotch Sauce: to drizzle
Brandy Butter Frosting:
Course Snacks
Prep Time 30 min
Cook Time 15 min
Servings
cup cakes
Ingredients
Brandy Butterscotch Sauce: to drizzle
Brandy Butter Frosting:
Boozy Sultana Cupcakes with Brandy Butter Frosting
Instructions
  1. Preheat the oven to 180°C / 350°F / Gas 4.
  2. Line a muffin tray with cupcake cases.
  3. Pour the brandy over the sultanas and leave to soak, ideally for an hour or two.
  4. Cream the butter and light soft brown sugar together in a bowl for 2 to 3 minutes until pale and fluffy.
  5. Add the eggs one at a time, beating well between each one.
  6. Add the vanilla extract, drain the sultanas and add to the batter, reserving the brandy, beat to combine.
  7. Fold in the flour using a large metal spoon, to create a batter with a soft dropping consistency.
  8. Fill the cupcake cases two-thirds full with the cake batter, bake for 10 to 12 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
  9. Transfer to a cooling rack and allow to cool completely.
  10. In a large mixing bowl cream the butter and superfine icing sugar together until smooth, add 1 to 2 tablespoons brandy and mix well to combine.
  11. Pipe the butter cream onto the cupcakes, heat the butterscotch sauce ingredients and the reserved brandy in a small saucepan over a gentle heat until the ingredients have dissolved.
  12. Allow to simmer for 3-4 minutes until the mixture is thick and syrupy.
  13. Allow to cool for 15-20 minutes and drizzle over the cupcakes to decorate.
Recipe Notes

Can make the cupcakes alcohol free and child-friendly by omitting the brandy from the recipe...

MAIN MEALS
DESSERTS
SNACKS