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Fruit Cupcake


500g dried fruit (any combination)
65ml boiling water
65ml orange juice
80g mixed nuts (finally chopped)
125g wholemeal flour
1 tablespoon plain flour
1.5 teaspoons baking powder
2 eggs
1 tablespoon sherry

Makes 12 cupcakes


- Preheat the oven to 180C/350F/gas 4. Line your muffin pan with paper cases.

- Chop any large pieces of fruit into pieces the size of saltanas. Place the fruit in an air tight plastic container, pour the boiling water and orange juice over them. To get the fruit to soak up the liquid, heat the fruit and liquid in a microwave for 3 minutes. Give it a shake and heat for another 2 minutes. Remove and leave to cool.

- Place the mixed nuts in a large bowl with the wholemeal flour, plain flour and baking powder. Mix throughly. In a different bowl mix the eggs together until thick and fluffy. Add the cold fruit mixture, the dry mixture and the sherry and mix with wooden spoon until throughly combined. If the mixtures seems to dry, add a little extra water.

- Spoon the batter equally into the cupcake cases. Bake for 15 minutes or until a fork inserted into the center comes out cleans.

- Allow the cupcakes to cool before topping with icing.