They are sweet Vanilla Sponge with a plum centre topped with Cinnamon Cream Cheese Frosting.
(Makes 10 - I halved the magazine recipe but it is a thick mixture and didn't quite stretch to 12)
For the cakes:
112g caster sugar
a small pinch of salt
1/2 teaspoon of vanilla extract
3 plums, stoned and cut into small pieces
For the vanilla syrup:
1/2 teaspoon vanilla extract
For the frosting:
125g cream cheese
312g icing sugar
1 teaspoon cinnamon
Pink and purple food colourings
Preheat the oven to 170C
Place the butter, salt, sugar and vanilla extract in a bowl and cream together
In a jug, beat the eggs and slowly add to your mixture.
Sift in the flour and stir until combined.
Spoon mixture into cupcake cases and press a piece of plum into each
Bake for 20mins or until cakes spring back when touched
Whilst the cakes are baking, make the vanilla syrup- place the water and sugar in a pan, heat and stir until the sugar crystals have dissolved. Once it has been removed from the heat, stir in the vanilla and leave to cool
When the cakes come out of the oven, leave them to coll for a few minutes and then brush each of them with the syrup
For the frosting: Place the cream cheese in a small bowl and beat until smooth and fluffy
In a large mixing bowl, cream the butter with the icing sugar (adding a third at a time).
When all the icing sugar is mixed in, add the cream cheese a little at a time until combined.
Add the cinnamon and food colourings to reach desired colour, mix, then chill until the frosting is firm enough to pipe
Pipe onto cupcakes and decorate. I used sprinkles because Tesco's had run out of snowflake sprinkles. The ones in the magazine were topped with a large snowflake and looked amazing!