FRUIT-FILLED CUPCAKES
Kids really love the fruity surprise tucked inside these sweet and tender cupcakes. And because the recipe is so easy and quick, they'd probably love to help make and frost them! -Margaret Wilson, Sun City, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Place 27 paper or foil liners in heart-shaped or standard muffin tins. (If using standard tins, tuck a 1/2-in. foil ball or marble between the liner and cup to form a heart shape.) Fill cups half full with batter. Using the end of a wooden spoon handle, make an indentation in the center of each; fill with 1/2 teaspoon preserves. Top with remaining batter. , Bake at 350° for 22-27 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , If desired, place a third of the frosting in a small bowl; tint pink with red food coloring. Frost cupcakes with white frosting; if desired, pipe edges with pink frosting. Decorate with nonpareils and jimmies if desired.
Nutrition Facts : Calories 205 calories, Fat 8g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 173mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 0 fiber), Protein 2g protein.
MINIATURE CHRISTMAS FRUITCAKES
I've found that people who normally won't eat fruitcake make an exception when they sample these. Using mini muffin pans for baking creates fun, single-serving cakes. -Libby Over, Phillipsburg, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 5 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 84 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 18mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
CINNAMON MINI FRUIT CAKES
This is the easiest foolproof recipe I certainly have used and can be whipped up very quickly. The delicious aroma of cinnamon wafting from the oven definitely makes these cupcakes special...
Provided by bakerBaker
Time 35m
Yield Makes 12 mini cakes
Number Of Ingredients 6
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.
CHRISTMAS CAKE CUPCAKES
These beautiful and classy little fruitcakes make lovely gifts, and kids will enjoy decorating them too.
Provided by Sara Buenfeld
Categories Afternoon tea, Treat
Time 1h25m
Yield Makes 12
Number Of Ingredients 21
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.
Nutrition Facts : Calories 833 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 139 grams carbohydrates, Sugar 125 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.44 milligram of sodium
FRUIT CUP CAKE
This is a great way to get that fruit serving and have your cake too. It is a warm treat with a tangy, almost sour sweet taste.
Provided by Opossumgravy
Categories Dessert
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Take a microwave-safe container and loose fitting lid.
- Place your fruit cup or serving of fruit in with the flour.
- I use the little pre-measured/pre-portioned fruit cup snack things for kids. I think Dole and Walmart make them. Anyways, they are the best for this. But you can also use one serving of any fruit or fruit mix (i.e. pears, peaches in syrup, pineapple chunks, fruit cocktail, etc.) as long as it is in syrup or juice. Be sure it is one serving according to the can directions. The fruit cups I use are 113 grams.
- Mix the ingredients until all is moist or wet. Spread the fruit evenly along the container.
- Now microwave the mix with the lid loosely on for about 45 seconds.
- If the center is still liquidy you can heat more or use it as a dip or topping for whatever you like. I recommend heating longer but be cautious not to over cook and dry the edges out.
- Wait for it to cool and then enjoy.
- I commonly eat this with yogurt, ice cream, marshmallow creme, or Cool Whip.
- As for the dipping into the batter, if you will, I use animal crackers or fig newtons.
- I do warn you that it is kinda tangy or sour like. I have a weird taste for that sort of thing.
- TO Lollyskid: You may have different tastes than me, that is if you used the Great Value (Walmart) version of "pineapple tidbits" and just the one little serving to 1/4 cup flour.
- I am sure you can find something on here though.
- Right now, I can say from experience of testing different types, my favorite is the pineapple tidbits in syrup with a side of ice cream. It is tangy, sweet and very nice.
Nutrition Facts : Calories 172.5, Fat 0.4, SaturatedFat 0.1, Sodium 1.8, Carbohydrate 39, Fiber 1.8, Sugar 14.4, Protein 3.6
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QUICK FRUITCAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (32)Total Time 1 hr 25 minsServings 1
- Preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan., Place the butter, granulated sugar, cinnamon, ginger, baking powder, salt, and vanilla in a bowl, and beat till smooth., Add the eggs one at a time, beating well after each addition., Add the flour, stirring to combine., Stir in the undrained crushed pineapple., Stir in the fruits, nuts, and candied cherries., Spoon the batter into the prepared pan, smoothing the top., Sprinkle with coarse white sparkling sugar, if desired., Bake the cake for 60 minutes, then tent it with aluminum foil.
- Bake for an additional 15 minutes, or until a cake tester inserted into the center comes out clean., Remove the cake from the oven, and after 20 minutes loosen its sides, and turn it out of the pan onto a rack to cool., Cool the cake completely before slicing.
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