fruit cupcakes

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  • 1 x 375g raisins, coarsely chopped
  • 1 x 300g pkt currants
  • 300g sultanas
  • 1 x 250g pkt pitted prunes, coarsely halved
  • 160ml (2/3 cup) Kahlua coffee liqueur
  • 250g butter, at room temperature
  • 155g (3/4 cup) firmly-packed brown sugar
  • 4 eggs
  • 150g (1 cup) plain flour
  • 75g (1/2 cup) self-raising flour
  • 50g (1/2 cup) cocoa powder
  • 250g dark chocolate, coarsely chopped
  • Cachous, to decorate


  • 3 egg whites
  • 530g (3 1/2 cups) icing sugar mixture


Step 1


Combine the raisins, currants, sultanas, prunes and Kahlua in a large bowl. Cover and set aside, stirring occasionally, for 6 hours to macerate.

Step 2

Preheat oven to 160°C. Line twenty-four 80ml (1/3-cup) capacity muffin pans with 2 layers of paper cases.

Step 3

Beat the butter and sugar in a bowl. Add eggs, 1 at a time, beating well after each addition. Fold in the combined flours and cocoa powder. Stir in the raisin mixture and chocolate. Spoon into pans. Bake for 35-40 minutes or until a skewer inserted into the centres comes out clean. Set aside for 1 hour to cool.

Step 4

To make frosting, use an electric beater to whisk the egg whites in a bowl until soft peaks form. Add icing sugar and whisk to combine. Spread cakes with frosting and sprinkle over the cachous.

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