Nutty Stone Fruit Cakes
- For the cupcake batter
- ⅔ cup self-rising flour (sifted)
- ½ cup Margarine (softened)
- ½ cup caster sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 tablespoon kirsch (optional)
Pre-heat the oven to 180°C | 350F | gas 4.
Combine the ingredients for the cupcake batter in a large mixing bowl, omitting the Kirsch if you're not using it. Beat using an electric mixer until smooth; usually 1-2 minutes.
Line a 12 hole cupcake tin with cupcake cases.
Divide the batter evenly between the cases and bake for 15-20 minutes until golden and risen.
Remove from the oven when ready and leave to cool on a wire rack.
Prepare the icing by beating together the cream cheese and the icing sugar until smooth.
Whip the cream in a separate mixing bowl, then fold it into the cream cheese mixture.
Transfer to a piping bag fitted with a star-shaped nozzle and pipe on top of the cooled cupcakes in generous swirls.
Sprinkle the white chocolate curls and crushed pistachios on top of the icing so that they stick to the icing.
Place a cocktail cherry on top before serving.