Holiday Wreath Cupcakes Recipes

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FRUITCAKE CUPCAKE HOLIDAY WREATH RECIPE BY TASTY



Fruitcake Cupcake Holiday Wreath Recipe by Tasty image

Here's what you need: orange juice, dried apricot, golden raisin, dried cherry, raisin, dried fig, dried cranberry, unsalted butter, dark brown sugar, light brown sugar, large eggs, vanilla extract, ground cinnamon, ground nutmeg, allspice, kosher salt, all purpose flour, baking soda, pecan, lemon zest, nonstick cooking spray, powdered sugar, lemon juice

Provided by Frank Tiu

Categories     Desserts

Yield 24 servings

Number Of Ingredients 23

1 cup orange juice
½ cup dried apricot, chopped
½ cup golden raisin, chopped
¼ cup dried cherry, chopped
½ cup raisin, chopped
¼ cup dried fig, chopped
¼ cup dried cranberry
16 tablespoons unsalted butter, room temperature
¼ cup dark brown sugar
¾ cup light brown sugar
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
2 teaspoons baking soda
½ cup pecan, chopped
1 tablespoon lemon zest
nonstick cooking spray, for greasing
2 cups powdered sugar, sifted
4 tablespoons lemon juice

Steps:

  • Make the fruit: In a small pot, warm the orange juice over medium heat for 3 minutes.
  • 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.
  • 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.
  • Preheat the oven to 350°F (180°C).
  • Make the cake batter: In a large bowl, cream the butter with an electric hand mixer until fluffy.
  • Add the light and dark brown sugars and beat for 3 minutes, or until smooth and creamy.
  • Add the eggs, 1 at a time, and beat until well combined.
  • Add the vanilla, cinnamon, nutmeg, allspice, and salt, and beat for 2 minutes, or until smooth.
  • Add the flour, baking soda, pecans, lemon zest, and the soaked fruit, and fold with a rubber spatula until well incorporated.
  • Grease 2 12-cup muffin tins with nonstick spray.
  • Using a 2-tablespoon ice cream scoop, add a scoop of batter to each of the muffin cups.
  • Bake for 20 minutes, or until golden brown. Let cool before icing.
  • Make the icing: In a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
  • Drizzle the icing over the fruitcakes, then serve.
  • Enjoy!

Nutrition Facts : Calories 229 calories, Carbohydrate 36 grams, Fat 8 grams, Fiber 1 gram, Protein 2 grams, Sugar 24 grams

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