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 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
FROSTED FRUITCAKE BARS
If you don't trust the suspicious looking candied fruit, you may want to give this recipe a try. Makes nice delicious soft cakey bars.
Provided by greysangel
Categories Bar Cookie
Time 25m
Yield 20 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F.
- Line baking sheet with parchment or grease. In a large bowl, cream together shortening and sugar; add egg, orange zest, and juice. Mix well. Sift together flour, baking powder, salt, cinnamon and nutmeg. Add to creamed ingredients. Stir in raisins, candied fruit and nuts. Shape dough into a strip roughly 7x12 (mine was more like 5x12) and bake for 12 minutes. Remove from oven; cool slightly, then frost with glaze while warm. Sprinkle with colored sugar if desired. Cut into strips.
- Glaze: Whisk together all ingredients until smooth.
- Makes about 20, once you've eaten away the scraps.
Nutrition Facts : Calories 101.6, Fat 4.8, SaturatedFat 1.2, Cholesterol 12.1, Sodium 46, Carbohydrate 13.3, Fiber 0.6, Sugar 6.8, Protein 1.3
FRUITCAKE WITH RUM
This is a fantastic mixed fruitcake. I usually start making these in October for Xmas presents. Sometimes I make them in mini pans too. Absolutly delicious and a welcome gift. As they are sitting I add more rum to the soaked cheesecloth about every week to keep them moist. I found this recipe in a Montreal newspaper (The Gazette) and have use it for 20 years now. Time does not include overnight marinating time.
Provided by FrenchBunny
Categories Dessert
Time 3h45m
Yield 2 loaves, 16-25 serving(s)
Number Of Ingredients 19
Steps:
- In a large bowl mix the first nine ingredients. Pour rum over and stir. Cover and let sit overnight. Stirring occasionally.
- In a large bowl cream the butter with the brown sugar until fluffy.
- Beat in eggs one at a time beating well after each egg.
- In a medium bowl sift 2 cups of the flour with baking powder,salt, cinnamon, allspice and cloves.
- Add dry ingredients to the creamed mixture and stir well.
- Toss 1/4 cup flour with the rum soaked fruits.
- Pour batter over the fruit mixture and mix really well. Batter will be very thick.
- Spoon into two 9 X 5 loaf pans lined with greased brown paper. Smooth the tops of the batter in the pans. If you wish arrange some candied cherries and almonds on top of batter.
- Place pans in middle of the oven which has been preheated to 275°F Also place a shallow pan of water on the bottom rack. Bake for 3 to 3 1/2 hours or until toothpick comes out clean. Place loaves in pan on rack for 15 minutes to cool completely. Remove paper or foil and wrap in rum soaked cheesecloth and wrap in foil. Store in cool, dry place for several weeks.
BUTTERED RUM FUDGE
Make and share this Buttered Rum Fudge recipe from Food.com.
Provided by carolinafan
Categories Candy
Time 1h10m
Yield 64 candies
Number Of Ingredients 5
Steps:
- Line 8-inch square pan with foil. Spray foil with nonstick cooking spray.
- Melt butterscotch chips in medium saucepan over low heat, stirring constantly. Stir in all remaining ingredients until well mixed.
- Spread fudge in foil-lined pan. Refrigerate 1 hour or until firm.
- Use foil to lift candy from pan. Remove foil; cut into 1-inch squares.
Nutrition Facts : Calories 64.9, Fat 3.5, SaturatedFat 1.5, Sodium 17.4, Carbohydrate 8.3, Fiber 0.1, Sugar 7.8, Protein 0.2
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