Cupcake Fruitcake Recipe
|
| Ingredients |
| 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 |
| Method |
| 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. |
| Notes |
| |
Makes 12 cakes.
You may need to experiment with oven temperature and timing but these are wonderful and worth the effort. |