Fruit Cupcakes

April 1, 2016

Cupcakes do not have to be just sponge – they can be fruit – as shown in the photo opposite. These were made for a wedding.

 

Below are two recipes that you may wish to try. These are light fruit cakes and therefore ideal for summer bakes.

 

Both recipes are for 12 hole muffin pans.

 

Very Berry Cupcakes

  • 125g Butter, softened

  • ½ tsp Vanilla extract

     

  • 150g Caster sugar

  • 2 Large eggs

  • 150g Dried mixed berries

  • 70g Slivered almonds

  • 100g Plain flour

  • 50g SR flour

  • 60ml Milk

1. Preheat the oven to 150C fan oven and line the muffin pan with cases

2. Beat butter, extract, sugar and eggs in a bowl with an electric mixer until light and fluffy

3. Stir in the fruit and nuts, then sifted flours and milk. Divide the mixture among cases, smooth the surface to ensure an even bake

4. Bake for approximately 35 minutes and turn the cakes on to a wire rack to cool

 

The cakes in the picture were marzipaned and then decorated with fondant icing. However, these cakes are delicious when decorated with cream cheese frosting and sugared fruit.

 

For the sugared fruit:

  • 150g Fresh blueberries

  • 120g Fresh raspberries

  • 1 egg white Beaten lightly

  • 2 tbsp Vanilla sugar

 

Brush each berry lightly with egg white; roll fruit in sugar. Place fruit on baking paper-lined tray and leave about one hour until the sugar is dry.

 

 

For the cream cheese frosting:

 

  • 30g Butter softened

  • 80g Cream cheese softened

  • 240g Icing sugar

 

Beat butter and cheese in small bowl with electric mixer until light and fluffy; gradually beat in sifted icing flour.

 

To decorate – spread the cakes with frosting and decorate with the sugared fruit. A delicious alternative to scones for a summer tea party.

 

 

Light Fruit Cupcakes

  • 125g Butter, softened

  • ½ tsp Almond essence

  • 150g Caster sugar

  • 2 Large eggs

     

  • 140g Red and green glace cherries, quartered

  • 55g Sultanas

  • 70g Slivered almonds

  • 100g Plain flour

  • 50g SR flour

  • 60ml Milk

 

1. Preheat the oven to 150C fan and line tin with muffin cases

2. Beat butter, essence, sugar and eggs in a bowl with an electric mixer until light and fluffy

3. Add fruit, nuts and mix well. Stir in the sifted flours and milk. Divide the mixture among the cases and smooth the surface to ensure and even bake

4. Bake for approx. 40 minutes and then turn the cakes on to a wire rack to cool

5. When cool, marzipan the top of the cakes using apricot jam as a ‘glue’. Then add a fondant circle and decorate in accordance with the theme. The picture shows some Christmas cupcakes I made for a Christmas Fayre.

 

Both of these recipes work well when cooked in a square muffin tin if you are looking something that bit different to impress your friends and family.

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