Easter fruit cupcakes
HB-17334 · Hand-built original
Spiced fruit cupcakes for Easter, baked in paper cases until risen and golden.
Cakes and baking1 hrMakes 12264 kcalVegetarianLow Fat / Low CholesterolRenal
Main ingredient: butter
Servings:12quantities adjust to match
Ingredients
- 3½ oz unsalted butter
- 2 tsp ground ginger
- 2 tsp ground mixed spice
- 9 oz caster sugar
- 3½ fl oz sunflower oil
- 4 free-range eggs
- 1–2 small dessert apples, about 3½ oz
- 3½ oz crystallised ginger
- 3½ oz currants
- 3½ oz dried mixed fruit
- 10½ oz plain flour
- 2 tsp baking powder
- ½ batch cream cheese frosting , to serve
- 1 oz caster sugar
Method
- Cream the unsalted butter with the caster sugar, ground ginger, and ground mixed spice until pale.
- Beat in the sunflower oil and the eggs, one at a time, until the cupcake batter is smooth.
- Grate or finely chop the dessert apples and fold them in with the crystallised ginger, currants, and dried mixed fruit.
- Fold in the plain flour and baking powder just until the batter loses its dry streaks.
- Divide the spiced fruit batter among 12 paper cases set in a cupcake tin.
- Bake the Easter cupcakes at 350°F until they have risen and feel springy in the centre.
- Cool the cupcakes before topping them with the cream cheese frosting and a pinch of the extra caster sugar, if liked.
Prep: 30 min · Cook: 30 min
Nutrition (per serving, where published)
264 kcalCalories
7.4 gProtein
41.6 gCarbs
8.3 gFat
4.5 gSaturates
2.7 gFibre
10.2 gSugars
183 mgSodium
18 mgCholesterol
275 mgPotassium
78 mgCalcium
3.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data