Christmas Cupcakes with Nougat Icing


Christmas Cupcakes with Nougat Icing: A New Take on a Tradition


A few weeks ago I read an article about nougat – a sweet made of sugar, honey and egg whites mixed with dried fruit and/or nuts, very popular in Italy and France. It is really lovely and making it doesn’t seem to be difficult so I definitely try making it one day.


This article made me think I could use an adjusted version of the nougat to create a snow-like icing. And because of the season, I opted for using it on top of cupcakes based on an idea of a British Christmas cake – full of nuts and dried fruit. The first time I made them, the icing worked perfectly – fluffy and delicious but I felt the cupcakes were a bit too dry and there should be more fruit there. So when I made them for the second time I changed the recipe slightly. Additionally, I also soaked the raisins in rum. This time everything worked perfectly and the cupcakes with nougat icing disappeared into happy smiling mouths very quickly!



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Christmas Cupcakes with Nougat Icing
Author: Agnieszka Weiner
Prep time:
Cook time:
Total time:
Serves: 12
Cupcakes inspired by British Christmas cake: full of dried fruit, with nougat icing on top.
  • <div class=”nobullets”>Cupcakes:</div>
  • 60g raisins,
  • 3 tbsp rum,
  • 120g butter (at room temperature),
  • 110g light muscovado sugar,
  • 2 eggs (at room temperature),
  • 140g plain flour,
  • 2 tsp baking powder,
  • 0.5tsp cinnamon,
  • 0.5 tsp nutmeg,
  • 140g mixed dried fruit (cranberries, figs) and pistachios, cut into smaller pieces.
  • <div class=”nobullets”>Icing:</div>
  • 50g + 1 tbsp sugar,
  • 75g liquid honey,
  • 1tbs water,
  • 1 egg white,
  • extra pistachios and cranberries for decoration.
  1. Put the raisins to a cup and pour the rum over them; leave to soak for at least 1 h.
  2. Preheat an oven to 190 Celsius degrees (or 170 for fan ovens) and prepare a 12-hole muffin baking tray by either greasing it lightly or putting in paper cases (if you are using silicon forms you don’t have to do it).
  3. In a food processor or with electric mixer beat the butter and sugar until fluffy and pale; add eggs one by one beating the mixture after adding each egg; beat for a while longer.
  4. In a bowl mix the flour, baking powder, cinnamon and nutmeg; and sieve to the batter.
  5. Stir with a spatula, add the raisins with rum, dried fruits and nuts, stir and divide the mixture into cases (approx. 1 tablespoon for each one).
  6. Bake in the hot oven for 15 minutes (check if baked by inserting a wooden stick).
  7. Make the icing: put the honey, water and 50g of sugar to a small pan stir and heat on medium until the sugar is dissolved, then increase the heat to medium high and cook for 5 minutes.
  8. Beat the egg white till stiff and add the 1 tbsp of sugar, beat for a minute longer.
  9. Gently pour the hot honey-sugar mixture to the egg white while beating, whisk for 2-3 minutes longer.
  10. Generously spread the icing on top of cooled down cupcakes and decorate with cranberries and pistachio nuts.







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Agnieszka Weiner

Hi, I am Agnieszka, and I am passionate about delicious but healthy food. Many healthy dishes are bland and uninteresting. I reject this. So I created my blog Tastes of Health to share my yummy recipes for healthier (often plant-based and gluten-free) versions of family favourites. I look forward to receiving your feedback after you try them.

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