775 gms. glazed fruits
175 gms. magnolia Gold Butter
1 cup muscovado sugar
1 cup peanut butter
½ cup Tondeña Rum
1 lemon, juice & zest
3 pcs. eggs
2 cups + 2 tbsps. All purpose flour
½ tsp. baking powder
¼ tsp. cinnamon
¼ tsp. ground cloves
¼ tsp. ground nutmeg
For the topping:
4 tbsps. Best Fruits Pineapple Jam
1 cup glazed fruits
½ cup walnuts, roasted & coarsely chopped for garnishing
8 pcs. maraschino cherries with steam, for garnishing
Preheat oven to 300ºF. Line muffin tins with muffin papers and set aside.
Put glazed fruits, butter, sugar, peanut butter, rum, orange juice and zest in a saucepan and bring to a boil gently, stirring as the butter melts.
Simmer for 5 minutes and then take it off the heat and leave to stand for 30 minutes.
Add the eggs, sifted flour, baking powder and spices and stir to combine.
Pour mixture 3/4 full into prepared muffin tins and bake for 20 to 25 minutes or until done. Allow to cool.
Once cooled, brush each cupcake with pineapple jam on top and decorate with generous amounts of glazed fruit and chopped walnuts. Top each cake with stemmed cherries.