Miniature Fruitcake Cupcakes Food

CINNAMON MINI FRUIT CAKES

Steps:

• Preheat the oven to gas mark 6 (200 degrees Celcius) and line a cake tin with cupcake cases.
• Cream the margarine and sugar together in a large mixing bowl until soft and fluffy. This should not take long if you are using soft margarine.
• Sieve in the flour and add in the eggs. Mix the ingredients together until everything is well combined and smooth.
• At this point you can add the cinnamon. Add the desired amount of cinnamon one teaspoon at a time, mixing until you are satisfied with the colour of the mixture. About 1-2 teaspoons gives you the result in the photo.
• Add in the raisins or dried fruit and briefly mix to incorporate.
• Using two tablespoons, spoon one tablespoon of the mixture into each cupcake case. Divide the mixture equally between all cases, scraping clean each spoon.
• Bake in the oven for 15-20 minutes until golden brown. These cakes taste light and fluffy hot and denser when cool.

MINI FRUITCAKES

Steps:

• Arrange oven rack in the center of the oven. Preheat oven to 350 degrees F. Line 2 mini-muffin pans with muffin cup liners or coat with cooking spray.
• Pour hot coffee over chopped dates in a small bowl. Toss cherries and raisins with the Bourbon, rum or brandy in another small bowl. Set both aside to soften, 10 to 20 minutes.
• Whisk whole-wheat flour, all-purpose flour, baking powder, ground ginger, cinnamon and salt in a medium bowl.
• Puree dates and coffee in a food processor or blender until they form a smooth paste. Scrape out into a large bowl. Add egg, oil, molasses, vanilla and orange zest and stir until combined. Add flour mixture to the date mixture and stir until thoroughly combined.
• Stir in chocolate chips, ½ cup chopped pecans, crystallized ginger and the cherry mixture. Stir until the goodies are thoroughly incorporated into the batter.
• Drop batter by rounded tablespoons into the muffin cups. Sprinkle each with turbinado sugar and place a pecan half on top. Bake, rotating pans half way, until the cakes are puffed and set-up 14 to17 minutes. Let cool 3 to 5 minutes in pans before removing to a cooling rack. Repeat with the remaining batter.

CHRISTMAS CAKE CUPCAKES

Steps:

• Tip the sugar, butter, dried fruit, whole cherries, ginger, orange zest and juice into a large pan. Pour over the rum, brandy or juice, then put on the heat and slowly bring to the boil, stirring frequently to melt the butter. Reduce the heat and bubble gently, uncovered for 10 mins, stirring every now and again to make sure the mixture doesn't catch on the bottom of the pan. Set aside for 30 mins to cool.
• Stir the nuts, eggs and ground almonds into the fruit, then sift in the flour, baking powder and spices. Stir everything together gently but thoroughly. Your batter is ready.
• Heat oven to 150C/130C fan/gas 2. Scoop the cake mix into 12 deep muffin cases (an ice-cream scoop works well), then level tops with a spoon dipped in hot water. Bake for 35-45 mins until golden and just firm to touch. A skewer inserted should come out clean. Cool on a wire rack.
• Unravel the marzipan onto a work surface lightly dusted with icing sugar. Stamp out 12 rounds, 6cm across. Brush the cake tops with apricot jam, top with a marzipan round and press down lightly.
• Make up the fondant icing to a spreading consistency, then swirl on top of each cupcake. Decorate with sugared almonds and snowflakes, then leave to set. Will keep in a tin for 3 weeks.

MINIATURE GOLDEN FRUITCAKES

Steps:

• In a large nonreactive bowl, combine dried fruit, walnuts, and 1 1/4 cups brandy. Cover with plastic wrap and let stand 8 hours (or up to 1 day), stirring occasionally.
• In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs in 2 additions, scraping down bowl in between. In a medium bowl, whisk together flour, salt, and spices. Reduce speed to low and beat in flour mixture in 2 additions, scraping down bowl in between. Fold fruit mixture into batter.
• Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two minimuffin pans with paper liners. Fill each liner with 1 rounded tablespoon batter. Firmly tap pans on counter to settle batter. Bake until a toothpick inserted in center of a cake comes out clean and edges are light golden brown, 25 to 30 minutes, rotating pans halfway through.
• Brush cakes with 1/2 cup brandy; transfer cakes to a wire rack to cool completely. (To store, cover and refrigerate, up to 1 month.) Brush with apricot jam before serving or packing.

MINIATURE CHRISTMAS FRUITCAKES

Steps:

• In a small saucepan, combine molasses and water; add raisins. Bring to a boil. Reduce heat; simmer for 5 minutes. Remove from heat; stir in candied fruit and vanilla. Cool., Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Add 1 eggs at a time, beating well after each addition. Combine the flour, baking soda and spices; add to the creamed mixture alternately with milk, beating well after each addition. Add fruit mixture, mixing well. Fold in nuts., Fill paper-lined miniature muffin cups almost full. Bake at 325° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Store in airtight containers.

MINIATURE FRUITCAKES

Steps:

• In a large bowl, combine the first seven ingredients. Combine egg yolks and vanilla; stir into dry ingredients. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased and floured muffin cups two-thirds full. Cover muffin tin tightly with heavy-duty aluminum foil. , Bake at 275° for 1 hour. Uncover; top with cherries. Bake 5 minutes longer or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Run a knife around the edges of each cup; remove to a wire rack to cool completely.

MINIATURE FRUITCAKE CUPCAKES

Steps:

• 1. Fill muffin pans with foil or holiday paper cups.
• 2. Preheat oven to 350* Place oven rack in center of oven.
• 3. With electric mixer, cream room temp. butter and sugar til blended. Mix crumbs, baking powder, egg yolks, and milk. Do not over mix.
• 4. Beat egg whites til stiff and fold gently into the mixture.
• 5. Add fruits and nuts gently folding into mixture. Chocolate chips come in a bag.....any brand will do. Which ever you like, Nestles, Hersheys, etc. Remember...chocolate melts when cooked. no need to chop, cut or smash.
• 6. Spoon into paper cup lined muffin pans. Fill 3/4 full. The egg whites will give heighth to the muffins.
• 7. Bake at 350* 15-20 mins til set but not hard when pressed in center. Toothpick will come out clean when pressed into top of muffin.
• 8. While muffins are baking, mix sugar and drained pineapple and cook til syrupy about 15 mins.
• 9. Slice all cherries in half and mix with cooked pineapple.
• 10. When pineapple/cherry mixture is cooled and cupcakes are cooled, spoon cherry mixture on top of each cupcake.
• 11. These are beautiful and delish the day of baking. It's hard to eat just one. Especially if they are still slightly warm inside.

FRUITY MINI CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line 48 mini muffin cups with mini paper liners.
• Beat cake mix, water, vegetable oil, and eggs together until batter is smooth.
• Mix in drink mix powder until batter is smooth and evenly colored. If you are using different flavors of drink mix, divide batter into separate bowls to combine.
• Fill the prepared mini muffin cups about 2/3 full of batter.
• Bake in the preheated oven until the cupcakes are set in the middle, about 15 minutes. A toothpick inserted into the center of a cupcake should come out clean.
• Allow mini cupcakes to cool before decorating.

WONDERFUL MINI FRUITCAKE

Steps:

• Set oven to 325 degrees.
• Grease five 5" x 3" mini loaf pans.
• In a mixing bowl, cream butter and brown sugar.
• Add eggs one at a time, beating well after each addition.
• In a large bowl, combine 1/4 cup flour, candied fruit, dates, raisins and nuts; toss until well coated, set aside.
• In another bowl, combine the baking soda, salt, cinnamon, cloves and the remaining 2-3/4 cups flour; gradually add to creamed mixture alternately with orange juice.
• Stir in fruit and nut mixture, mix well.
• Spoon into prepared mini loaf pans (pans will be full).
• Bake at 325 degrees for 1 hour.
• Remove from oven; cover with foil; bake 10-15 minutes longer, or until the cakes test done with a toothpick.
• Let stand 10 minutes before removing from the pans to wire racks.
• In a bowl, combine the glaze ingredients.
• With pastry brush, brush glaze over the warm loaves.
• Cool completely.

MINI COCONUT CUPCAKES WITH PASSION FRUIT ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 mini muffin tins with mini paper liners.
• Sift together flour, baking powder, and salt together into a bowl. Beat butter, white sugar, egg, and vanilla extract in a separate bowl with an electric mixer at medium speed until creamy, about 3 minutes. Beat flour mixture into creamed butter mixture, keeping mixer on low speed, until smooth. Add coconut milk and beat until batter is smooth; fold in shredded coconut.
• Spoon rounded tablespoons batter into prepared muffin cups.
• Bake on the center rack of the preheated oven until a toothpick inserted into centers comes out clean, 15 to 18 minutes. Transfer cupcakes to a rack to cool completely, 20 to 30 minutes.
• Mix confectioners' sugar, passion fruit nectar, and cream together in a small bowl until smooth. Dip tops of cupcakes into icing, letting excess drip off. Let icing set for 2 minutes; garnish with flowers.

MINI FRUITCAKE

Steps:

• Preheat oven to 300 degrees.
• Place cupcake liners in muffin pans.
• In a large bowl mix all ingredients together, except candied cherries.
• Mix thoroughly.
• Using a spoon fill each liner 2/3 full with batter.
• Top with a cherry half.
• Bake for 20-25 minutes.

MINI S'MORES CUPCAKES

Steps:

• Preheat the oven to 350˚F. Line a mini muffin pan with paper wrappers.
• Using a small ice cream scoop or a tablespoon measure, scoop the Devil's Food Cake batter into the prepared pan. (The batter should come halfway to two-thirds the way up the sides of the mini muffin wrappers.)
• Bake for 12 to 15 minutes, rotating the pan once halfway through, until the centers of the cupcakes spring back to the touch.
• Remove the cupcakes from the oven, let them cool slightly in the pan, then finish cooling them right side up on a wire rack until they reach room temperature.
• Repeat this process to bake the remaining batter, as necessary.
• While the cupcakes are baking and cooling, prepare the Marshmallow Icing, if you have not already done so. Set it aside.
• Once all the cupcakes have cooled to room temperature, fit a pastry bag with a large star tip and fill it with icing. Pipe a star-shape dollop of icing on top of each cupcake (see Filling a Pastry Bag and Piping, page 11). Repeat until all the cupcakes have been iced.
• Once iced, the cupcakes can be kept covered or in an airtight container in the refrigerator for up to 24 hours. Bring them to room temperature before serving.
• Just before serving, generously sprinkle the graham cracker crumbs across the tops of the iced cupcakes.
• Polish your look
• This recipe will also yield 15 to 18 standard-size cupcakes or a two-layer 6-inch cake, baked accordingly. To make S'mores Cake, ice chocolate cake layers with Marshmallow Icing and gently press graham cracker crumbs against the sides (see Blueberry "Cheesecake," page 123, for instructions on adhering cookie crumbs to the sides of cake).

MINI FRUITCAKE CUPCAKES

Steps:

• 1. Combine first 3 ingredients in a large bowl. Pour liqueur over fruit, cover and marinate overnight.
• 2. Add pecans and dates to fruit mixture, stir well. Combine eggs and sugar, stir in flour.
• 3. Spoon 1 heaping tablespoon of batter into well-greased 1 3/4 inch muffin pans. Bake at 300 degrees for 30 minutes.