Bejeweled Cupcakes

2017-11-15

Ingredients:

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

 

Method

Step 1

Preheat oven to 300ºF. Line muffin tins with muffin papers and set aside.

Step 2

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.

Step 3

Simmer for 5 minutes and then take it off the heat and leave to stand for 30 minutes.

Step 4

Add the eggs, sifted flour, baking powder and spices and stir to combine.

Step 5

Pour mixture 3/4 full into prepared muffin tins and bake for 20 to 25 minutes or until done. Allow to cool.

Step 6

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.

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