Main dish

Fruitcake Cupcake Holiday Wreath

Fruitcake Cupcake Holiday Wreath
Fruitcake Cupcake Holiday Wreath
Cuisine: American
Recipe type: Main dish
  • 1 cup orange juice (240 mL)
  • ½ cup dried apricot, chopped (95 g)
  • ½ cup golden raisin, chopped (75 g)
  • ¼ cup dried cherry, chopped (30 g)
  • ½ cup raisin, chopped (75 g)
  • ¼ cup dried fig, chopped (35 g)
  • ¼ cup dried cranberry (25 g)
  • 16 tablespoons unsalted butter, room temperature
  • ¼ cup dark brown sugar (55 g)
  • ¾ cup light brown sugar (165 g)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • ½ teaspoon kosher salt
  • 2 cups all purpose flour, sifted (250 g)
  • 2 teaspoons baking soda
  • ½ cup pecan, chopped (60 g)
  • 1 tablespoon lemon zest
  • nonstick cooking spray, for greasing
  • 2 cups powdered sugar, sifted (240 g)
  • 4 tablespoons lemon juice
Make the fruit:
  1. In a small pot, warm the orange juice over medium heat for 3 minutes.
  2. Add the dried apricots, golden raisins, dried cherries, raisins, dried figs, and dried cranberries. Simmer for 5 minutes, until the fruit absorbs some of the liquid.
  3. Transfer the fruit and their cooking liquid to a medium bowl and cover with plastic wrap. Soak and refrigerate for at least 6 hours or overnight, then drain.
  4. Preheat the oven to 350°F (180°C).
Make the cake batter:
  1. In a large bowl, cream the butter with an electric hand mixer until fluffy.
  2. Add the light and dark brown sugars and beat for 3 minutes, or until smooth and creamy.
  3. Add the eggs, 1 at a time, and beat until well combined.
  4. Add the vanilla, cinnamon, nutmeg, allspice, and salt, and beat for 2 minutes, or until smooth.
  5. Add the flour, baking soda, pecans, lemon zest, and the soaked fruit, and fold with a rubber spatula until well incorporated.
  6. Grease 2 12-cup muffin tins with nonstick spray.
  7. Using a 2-tablespoon ice cream scoop, add a scoop of batter to each of the muffin cups.
  8. Bake for 20 minutes, or until golden brown. Let cool before icing.
Make the icing:
  1. In a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
  2. Drizzle the icing over the fruitcakes, then serve.
  3. Enjoy!

Watch the recipe video here:

A sweet spin on a popular holiday classic ?!Full Recipe:

Posted by Tasty on Friday, December 21, 2018