Spiced Rich Fruit Cupcakes

Spiced Rich Fruit Cupcakes are perfect for the season. I often bake them when I am short on time.

The spicy fruit cupcakes are great alternative to the traditional Plum Cake. These cupcakes take up less time to bake and are moist and spongy too.

The dry fruit may be used as per preference or availability. Sometime, I have a variety of them to add to the cupcakes and at other times only two to three. That is not an issue at all. The ginger, cinnamon and all spice make it just right for the season.

The cupcakes may be stored in an airtight box for 7 days in the winter (at room temp). Oh and one more thing…they do taste better the next day!

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Spiced Rich Fruit Cupcakes                        Makes 12 to 13

Ingredients:

Eggs – 3

All purpose flour, Brown Sugar, Butter and mixed dry fruit – same weight as that of the eggs

Cinnamon powder – ½ tsp

Ginger powder – ½ tsp

All spice powder – ½ tsp

Baking powder – 1 tsp

Vanilla essence – 1 tsp

Salt – a pinch

Milk – ¼ cup

Method:

1.    Soak the mixed dry fruit in orange juice or rum a day ahead.

2.    Crack 3 eggs into a bowl and weigh them. Take equal weight of flour, butter and brown sugar.

3.    To the flour, add in the spice powders, baking powder and salt. Use a whisk to mix thoroughly.

4.    Beat the butter and brown sugar till light and fluffy. Add in the eggs one at a time, mixing it thoroughly before the next addition.

5.    Add in the flour mix into the wet mix in 2 parts. (Reserve a little about 2 tblsp for later.) Mix gently. Take care not to over beat. Add the milk alternating with the flour.

6.    Now, toss the soaked dry fruit in the reserved flour mix. Add it into the prepared batter and fold in gently.

7.    Line the cupcake moulds with paper cups or liners. Use an ice cream scoop or 2 table spoons to fill in the moulds with batter. Fill only ½ to ¾ of the moulds so that the cupcakes get space to rise.

8.    Bake in a preheated oven at 160 to 180 °C for 15 to 20 mins or till they are done. Check by inserting a skewer or toothpick.

9.    Cool on the wire rack before serving.

© Rinki’s Kitchen