This week’s recipe is a Fruit cake – decided to do them as cupcakes.
This recipe is a simple one; however, you can add more types of fruits like cherries and nuts as well.
- All-Purpose Flour – 2 cups
- Baking Powder – 2 tspns
- Ground Cinnamon – 1/4 tspn
- Sugar – 3/4 cup
- Margarine or Butter – 3/4 cup
- Vanilla – 1/2 tspn
- Egg – 1 pce
- Raisins/Dried Fruits – 1/4 cup
- Milk – (appx.) 3/4 cup
Yield: 12 pcs (Dozen)
1. Pre-heat oven to 350 °F or to a medium heat. Line your muffin pan with cupcake liners.(You can also use this recipe to make a mini cake; so you can grease & flour a 5 inch round cake pan.)
2. Place the dried fruit in a small bowl and pour enough water to soak them completely. For a rich flavor; you can choose to use brewed coffee, brandy or a dark rum to soak the fruit as well.
|Line muffin pan & soak dried fruits|
3. Measure your dry ingredients (flour, baking powder & cinnamon) in a medium bowl and sift them.
|Measure & Cream the sugar & margarine|
5. Beat the egg in a small bowl, then add into the creamed mixture and beat for 1 minute.
|Add the egg|
6. Add vanilla into mix and beat for about half a minute. Then add half the dry ingredients into the large bowl and fold with a spatula until well mixed. Add the final dry ingredients while mixing with milk gradually until the right drop texture.
|Fold in dry ingredients|
7. Drain the dried fruits off all the water and pour them into the batter. Fold in gently until well mixed. (Ensure you pat the fruits dry well – using a kitchen towel, if you don’t they’ll sink to the bottom. You can also dust the fruits with a bit of flour after patting them dry as well.)
|Fold in flour then the dried fruits|
8. Spoon the batter into the liners in the muffin pan and place the pan on a baking sheet. Place them in the middle rack of the preheated oven and bake for about 35 to 40 minutes or until a toothpick or skewer inserted comes out clean.
|Bake the cupcakes|
9. Remove the fruit cupcakes from the oven and let cool in muffin pans for at least 10 minutes. Remove the cupcakes from the pan and place on tray or cooling rack and let them cool for up to 20 minutes. Serve plain, frost them or pack them for future use.
Enjoy your fruit cupcakes!
P/S: If you try out this recipe and the fruits sink to bottom even after patting dry, try coating the fruits with a bit of flour before folding them into batter.
If you do try this recipe, please feel free to share your results below – thanks ^_^
|Fruit Cupcakes ready to eat!|
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