Vegan and love celebrating Christmas? These cupcakes are perfect for this holiday season.


  • Fruit

  • 150g mixed dried fruit, coarsely chopped 

  • 50g brown sugar 

  • Rind and juice of 1/2 small lemon 

  • Rind and juice of 1/2 small orange   

  • 1 tsp ground mixed spice 

  • 1 tbsp Bertolli Originale Organic Extra Virgin Olive Oil

  • 40ml brandy

  • Bertolli Organic Balsamic Glaze

  • Sage leaves and edible silver leaf, to decorate

  • Batter

  • 250g golden caster sugar

  • 125ml Bertolli Originale Organic Extra Virgin Olive Oil

  • 20g cocoa

  • 1/2 tsp bicarbonate of soda

  • 225g self-raising flour

  • 2 tbsp flaxseeds blended with 100ml water until smooth paste

  • Bertolli Light in Taste Organic Olive Oil Spray

  • Vegan buttercream

  • 750g Nuttelex

  • 700g icing sugar

  • 1 tsp vanilla bean paste


  • Fruit:

  • 1.

    Combine all ingredients in a microwave-safe bowl and microwave on high for 4 mins, stopping every minute to stir. Set aside to cool while you prepare the batter.

  • Batter:

  • 1.

    Combine caster sugar, oil, cocoa, bicarb and 250ml water in a large saucepan. Stir over a high heat until the sugar has melted then bring to the boil, reduce heat to low and simmer for 5 mins. Add in prepared fruit mixture then allow the batter to cool completely to room temperature.

  • 2.

    Once the batter has cooled, add the flaxseed mixture and flour and beat until pale in colour. Spray a 12 hole standard muffin tin with Bertolli Light in Taste Organic Olive Oil Spray and pour the batter evenly between the holes.

  • 3.

    Bake for 25-30 mins or until a skewer inserted in the centre of the muffins comes out clean.  Allow to cool completely while you prepare the vegan buttercream.

  • Buttercream:

  • 1.

    To make the buttercream, in an electric mixer beat Nuttelex on low speed for a 2-3 mins then turn speed up to high and beat for a further 5 mins.

  • 2.

    Stop the mixer, scrape down using a spatula and add the icing sugar in one go. Add vanilla, beat on low until combined then once sugar is fully incorporated increase speed to high and beat for a further 4-5 mins, stopping and scraping down the sides regularly, until the buttercream is smooth and fluffy.

  • 3.

    Pipe the buttercream onto cooled cupcakes, drizzle with a little Bertolli Organic Balsamic Glaze and decorate with sage leaves and a shower of edible silver leaf.


Exclusive recipe from Bertolli Olive Oil.

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