HOLIDAY FRUIT CUPCAKES WITH RUM BUTTERCREAM FROSTING
Enjoy the flavor of fruitcake in a terrific, tender cupcake. Topped with rum frosting, it's a perfect holiday dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 28
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 28 regular-size muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
- In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla and rum extract. On low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended. Stir in dried fruit and pecans.
- Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in rum and 3 tablespoons milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost cupcakes. Decorate with dried fruit and pecans.
Nutrition Facts : Calories 330, Carbohydrate 53 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake, Sodium 140 mg, Sugar 42 g, TransFat 1 g
RUM BUTTERCREAM FROSTING
Another one of my great Aunt's old recipes, but I have to say this is the best recipe I've found for this... simple and easy.
Provided by SouthernGirl24
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Beat butter in a medium-size bowl with electric mixer, until soft.
- Beat in 10x sugar alternately with rum and milk, until smooth and spreadable.
- Frost cake; between cake layers put small amount of frosting.
- Frost sides and top of cake.
- Garnish with chopped nuts, banana slices, walnut halves, or maraschino cherries.
RUM FUDGE FRUITCAKE CUPCAKES
Make and share this Rum Fudge Fruitcake Cupcakes recipe from Food.com.
Provided by tunasushi
Categories Dessert
Time 45m
Yield 12 cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 170°F Line a 12 holed muffin tray with cupcake liners.
- Melt butter and chocolate over a double boiler and mix till smooth.
- Combine sugar and chocolate mix together ina bowl. Whisk well with electric mixer. Add in vanilla essence and mix.
- Beat eggs in 1 at a time till each egg is fully incorporated. Finally add in flour and mix well. Fold in mixed fruit.
- Fill each cupcake liner 1/2 the way full ONLY.
- Bake for 23 minutes Let cool thoroughly.
- Prepare GANACHE. Bring cream to a boil. Add in chocolate and butter. Mix well till smooth and glossy. Add in rum. Let cool.
- Fill the remaining cavity of the cupcake liner with ganache. Sprinkle whatever you like before the ganache sets.
- Let set in the fridge.
Nutrition Facts : Calories 354.9, Fat 19.6, SaturatedFat 11.4, Cholesterol 84.2, Sodium 93.2, Carbohydrate 42.9, Fiber 2.5, Sugar 28, Protein 5
RUM FRUITCAKE
Make and share this Rum Fruitcake recipe from Food.com.
Provided by katie in the UP
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- soak mango, papaya, currants and zest in 1/2 cup rum (while you prepare the rest of the ingredients).
- cream butter and sugar.
- Add egg, vanilla and sour cream.
- sift together flour, salt, baking soda, baking powder.
- Add butter and flour mixture together. Stir.
- Add fruit mixture and coconut.
- (if too dry add just a little more rum!).
- Place mixture in a bundt pan.
- Bake at 325 degrees 1 1/2 hours or until cake is done!
- While cake is warm, poke holes in the top with tooth pick and sprinkle remaining 3 tbls rum.
Nutrition Facts : Calories 256.3, Fat 8.8, SaturatedFat 5.9, Cholesterol 32, Sodium 339.4, Carbohydrate 34.4, Fiber 1.6, Sugar 16.9, Protein 3.5
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