Fruit and Almond-Filled Cupcake Delight

Treat yourself and your family with a fragrant and tender cupcake!
cook time: 1h 20 min
Liam Carson
Fruit and Almond-Filled Cupcake Delight

Nutrition Facts (per serving)

342
Calories
16g
Fat
43g
Carbs
7g
Protein

Ingredients (6 portions)

Basic:

Sugar 100 g
Wheat flour 150 g
Butter (softened butter + for greasing) 100 g
Eggs (big) 3 pc
Baking powder 1 tsp
Almond (purified) 50 g
Dried fruit mixture (I have cherries, cranberries, raisins and candied pineapple) 200 g
Cognac 1 tbsp
Vanilla tincture 1 tsp

Recipe instructions

Step 1

Step 1
Ingredients. If you donʼt like alcohol, then you donʼt need to add cognac. For flavor, you can add orange or lemon zest if desired.

Step 2

Step 2
Beat soft butter with sugar.

Step 3

Step 3
In a separate container, mix eggs, cognac and vanilla tincture, mix.

Step 4

Step 4
Add the egg mixture to the butter in small portions, beating well each time. The mass should be very soft and creamy.

Step 5

Step 5
Chop the peeled nuts (no need to peel them).

Step 6

Step 6
Wash the dried fruit mixture thoroughly and dry it to remove excess moisture.

Step 7

Step 7
Sift the flour with baking powder and add to the butter-egg mixture.

Step 8

Step 8
At the very end, add nuts and dried fruits to the dough. Mix.

Step 9

Step 9
Place the dough into the prepared pan. The mold should have a small diameter, mine is 20 cm. If you don’t have a small mold, then bake in a mold for portioned cupcakes.

Step 10

Step 10
Bake the cake at 160 C for about 50 minutes, check the readiness with a skewer. Let the finished cake cool and preferably sit, it tastes better the next day.

Step 11

Step 11
Bon appetit!

Additional rubrics

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