Cupcake Fruitcake Recipe


This is the exact cupcake fruitcake recipe I used for my sister's wedding cupcakes. They were hugely popular and I have had several recipe request.

The great thing about using a fruit cake recipe is that it will last quite some time before it needs to be eaten. I made these 2 weeks before the wedding and they were delicious on the day. Neil and I kept one for 6 months and it still tasted good, though was a little dry - nothing a little more sherry would not of fixed.


Cupcake Fruitcake Recipe

90g butter - softened
110g brown sugar
2 eggs
1 tbsp orange marmalade
500g finely chopped - mixed dried fruit
100g plain flour
2 tbsp self raising flour
1 tsp mixed spice
2 tbsp sweet sherry
2 tbsp sweet sherry - extra
1 Pre-heat your oven to 320oF (160oC).
2 Line a 12 cupcake pan, with cupcake papers. For the wedding I used silver papers.
3 Using an electric beater, beat the butter, sugar and eggs until just combined.
4 Stir in the mixed fruit and marmalade. Mix until well combined.
5 Sift the flours and spice. Add to the mixture.
6 Add the sherry and mix well.
7 Spoon the mixture into the cupcake papers - dividing evenly amoung the 12.
8 Bake for about 50 minutes - keep an eye on them, it's going to depend on your oven. Mine tended to take longer sometimes.
9 Remove from oven and immediately pour the sherry over the top of each cake. Just a little on each one until you use up the 2 tablespoons.
10 Immediately after this cover all the cakes and the entire pan with aluminum foil.
11 Allow the cakes to cool completely before removing the foil and before removing them from the pan.
  Makes 12 cakes.

You may need to experiment with oven temperature and timing but these are wonderful and worth the effort.

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