Christmas Cupcakes with Philly* Frosting

• 1/2 cup craisins
• 1/2 cup finely chopped dried apricots
• 1-2 tablespoons brandy, or similar
• 1 3/4 cups self-raising flour, sifted
• 1 cup caster sugar
• 1/4 cup almond meal
• 125g butter, melted
• 1/2 cup milk
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 250g block PHILADELPHIA Cream Cheese, cubed and softened
• 1 cup icing sugar
• 1 tablespoon lemon juice Safeway 4 ct For $5.00 thru 02/09
• frosted fruit or glace cherries, to garnish

1. Combine the fruit and brandy and allow to stand, covered, for 1 hour or overnight.
2. Combine the flour, sugar and almond meal in a large bowl.
3. Add the butter, milk, eggs and vanilla and beat with an electric mixer for 3 minutes or until smooth and creamy.
4. Stir in fruit until combined.
5. Spoon mixture evenly into 12 x 1/2 cup capacity muffin tins lined with muffin papers.
6. Bake at 180C for 15-18 minutes until golden and cooked.
7. Allow to cool completely.
8. Beat together the Philly*, icing sugar and lemon juice with and electric hand beater until smooth.
9. Chill 10 minutes, or until firm.
10. Spread cooled cakes with Philly* frosting and decorate with frosted fruit or cherries.

craisins, apricots, brandy, flour, caster sugar, almond meal, butter, milk, eggs, vanilla, cream cheese, icing sugar, lemon juice, cherries

Taken from www.kraftrecipes.com/recipes/christmas-cupcakes-philly-frosting-104468.aspx (may not work)