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Christmas Cupcakes with PHILADELPHIA

Christmas Cupcakes with PHILADELPHIA
15 Mins
Prep time
35 Mins
Cooking time
Serves 12

What you need

  • 1/2 cup craisins
  • 1/2 cup finely chopped dried apricots
  • 1-2 tablespoons brandy, or similar
  • 1 3/4 cups self-raising flour, sifted
  • 1 cup caster sugar
  • 1/4 cup almond meal
  • 125g butter, melted
  • 1/2 cup milk
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 250g PHILADELPHIA Block Cream Cheese, cubed and softened
  • 1 cup icing sugar
  • 1 tablespoon lemon juice
  • frosted fruit or glacé cherries, to garnish

How to make it

  1. COMBINE the fruit and brandy and allow to stand, covered, for 1 hour or overnight.
  2. COMBINE the flour, sugar and almond meal in a large bowl. Add the butter, milk, eggs and vanilla and beat with an electric mixer for 3 minutes or until smooth and creamy. Stir in fruit until combined.
  3. SPOON mixture evenly into 12 x ½ cup capacity muffin tins lined with muffin papers. Bake at 180°C for 15-18 minutes until golden and cooked. Allow to cool completely.
  4. BEAT together the PHILLY, icing sugar and lemon juice with an electric hand beater until smooth. Chill 10 minutes, or until firm. Spread cooled cakes with PHILLY frosting and decorate with frosted fruit or cherries.
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