Recipe Method

1. Preheat oven to 160℃.
2. Line muffin pan with paper cases.
3. Combine nuts, fruit and brandy.
4. Let the mix stand for 10 minutes.
5. Beat butter and sugar until light and creamy.
6. Beat eggs one at a time.
7. Fold into fruit mixture with flour, baking powder, mixed spice and ginger. Spoon into lined muffin pan.
8. Bake 25 - 35 minutes until cooked
9. Cool in pan before turning out.
10. For the icing: Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined and smooth, about 30 seconds.
11. Add vanilla essence and icing sugar and blend on low speed until combined.
12. Colour one half of the icing blue and one half purple. Fill a piping bag fitted with a large star shaped nozzle with these two colours, side by side without mixing them.
13. Pipe little stars on each cupcake to form the hydrangea head.