Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Christmas Cupcakes with Booze Soaked Fruit

Christmas Cupcakes

Cupcakes, Leftovers | 23rd December 2009 | By

If you’ve ever made your own fruit liqueur, you might have second thoughts about throwing away all that booze soaked fruit. Well don’t do it, make these Christmas cupcakes instead. If, however, you like the sound of the cupcakes but don’t have any booze soaked fruit, fear not. You can soak some raisins in alcohol overnight instead.

After the indulgence of Saturday’s chocolate chestnut Yule log, it’s time to knuckle down and make a few presents. In preparation, I’ve bought some single cupcake boxes to add to the bags and baskets of various goodies that I’ve already made. As usual I’ve been over ambitious, so I don’t have as many as I’d originally planned.

Leftover Fruit from Homemade Liqueurs

But at least I have something of a selection: medlar jelly, cranberry, walnut and white chocolate cookies (I’ll be posting this one for Sweet & Simple Bakes on 1 January) and most importantly for this recipe, redcurrant vodka. How could I let all those booze soaked redcurrants go to waste? I couldn’t of course, so – stroke of genius – I decided to use them in these Christmas cupcakes.

This is a great recipe for using up any booze soaked fruit that you might otherwise discard. Berries are good as you don’t have to do anything to them, although they can be a bit seedy. You will need to cut up larger pieces of fruit such as plums and peaches, but then you have the bonus of no seeds. Just strain your fruit through muslin and leave for a while to finish dripping. Bottle your homemade liqueur, then add the fruit to a cake mixture such as this one.

If you like the idea of cakes made with booze soaked fruit, but don’t have any homemade liqueur in need of straining, don’t fret. All you need to do is soak some raisins in brandy, rum or whisky. Or even a homemade fruit liqueur.

Christmas Cupcakes

The cakes are more like puddings than light sponge. In fact they’re a little reminiscent of a Christmas pudding, both in texture and taste. Nice and fruity with a bit of alcohol to warm the cockles. They are slightly seedy, but that’s only to be expected of currants. The rich chocolate ganache is delicious in its own right, but also enhances these Christmas cupcakes and makes them more special.

Christmas Cupcakes Boxed.

The cakes are pretty simple to make as is the chocolate ganache. They make excellent individual gifts. Decorate the tops as you see fit, but we rather liked the chocolate snowflakes.

We managed to nab a cake each before they were boxed up and delivered. Luckily, the consensus was favourable. And even better, the recipients were very happy. We were present when a couple of friends were eating theirs and I heard some very gratifying, oohs and aahs.

Festive Greetings

Thank you to all the good folk who have visited my blog this year with special thanks to those that leave such kind and supportive comments. These are always much appreciated. I wish you all a Very Merry Christmas.

Keep in Touch

Thanks for visiting Tin and Thyme. If you make these Christmas cupcakes, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

For other festive recipes, why not take a look at my Christmas category and my Gifts category?

For more delicious and nutritious recipes, follow me on TwitterFacebook, Instagram or Pinterest.

Christmas Cupcakes. PIN IT.

Booze Soaked Fruit Christmas Cupcakes

Christmas Cupcakes – The Recipe

Christmas Cupcakes
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5 from 2 votes

Christmas Cupcakes

Chocolate cupcakes with plenty of boozy fruit. Spicy festive pudding type cakes topped with a delicious chocolate ganache. Perfect for parties or gifts.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: chocolate, Christmas, cupcakes, redcurrants
Servings: 12 cupcakes



  • 125 g unsalted butter - softened
  • 125 g dark brown sugar
  • 2 large eggs
  • 125 g flour (I used half wholemeal spelt and half white spelt)
  • 1 tsp baking powder
  • 1 heaped tbsp cocoa
  • 1 tsp mixed spice
  • 6 large tbsp of redcurrants, or other berries, that have been marinaded in vodka & sugar for 3 months then drained (alternatively you could use 100g raisins soaked overnight in brandy or liqueur of choice)

Chocolate Buttercream

  • 100 g 70% dark chocolate
  • 100 g unsalted butter - softened
  • 50 g icing sugar



  • Cream the butter with the sugar until pale and fluffy.
  • Beat in the eggs.
  • Sieve in the flour and other dry ingredients.
  • Then stir in the marinaded fruit.
  • Divide the mixture between 12 cupcake cases and bake in a preheated oven at 180℃ (350℉, Gas 4) for 22 mins.
  • Leave to cool whilst making the topping.

Chocolate Buttercream

  • Melt the chocolate in a bowl suspended over a pan of simmering water. Allow to cool a little.
  • Cream the butter with the icing sugar until light and fluffy.
  • Mix in the chocolate and spread on top of the cooled cupcakes.
  • Decorate with cranberries and chocolate snowflakes.


I’m sharing these Christmas cupcakes with Apply to Face Blog for #BakingCrumbs. They also go to Lost in Food for #CookBlogShare.


  1. Lucie

    23rd December 2009 at 9:47 pm

    Oh wow, these look wonderful, so indulgent. Have a wonderful Christmas. Thanks for your encouraging and kind comments though the year. Happy Christmas!

  2. realfoodlover

    24th December 2009 at 7:12 am

    How did you manage to make them look SO delicious? I love addition of cranberries to lighten the whole affair.

    Merry Christmas to you too, Choclette, and thanks for visiting my blog.

  3. Kath

    24th December 2009 at 9:02 am

    What a brilliant idea for those redcurrants, these look absolutely gorgeous and I love the decorations. Your friends and family are very lucky to be receiving all your homemade goodies. Thank you for your inspiring and lovely blog. Very much looking forward to following you next year. Hope your Christmas is fantastic.

  4. Chele

    24th December 2009 at 10:08 pm

    Lucky people who get your homemade gifts this year – those cupcakes look devine!

    Have a very Merry Christmas Hun.

  5. mangocheeks

    28th December 2009 at 2:13 pm

    I do agree with Chele.

    Now that Christmas has passed us by, may I wish you a Happy New Year.

  6. The Caked Crusader

    29th December 2009 at 1:36 pm

    I love the “dark on dark” decoration – very classy!

    Happy christmas!

  7. myspicykitchen

    3rd January 2010 at 11:00 pm

    love the cupcakes.. 🙂

  8. Maya Russell

    6th March 2013 at 5:54 am

    Great idea – to booze up your fruit overnight. Must remember that before making cupcakes for Christmas.

  9. Kat (The Baking Explorer)

    20th December 2019 at 9:54 pm

    Oh they sound so tasty

    • Choclette

      21st December 2019 at 10:19 am

      I haven’t made any liqueurs in such a long time, I haven’t had a chance to make any. But I do remember them being very good.

  10. Jenny Walters

    21st December 2019 at 11:08 am

    You had me at “Booze Soaked Fruit” How flipping amazing and delicious do these sound? Perfect little bites of sweet Christmas. So pretty too. I would love to get a box of these grown up beauties. Thank you so much for sharing with #BakingCrumbs. Have the most wonderful Christmas!

    • Choclette

      21st December 2019 at 6:14 pm

      Aw thanks Jenny. You too. It would be a crying shame to throw out all that Booze fruit.


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