Miniature Fruitcake Cupcakes

Recipe Rating:	5 Ratings5
Categories:	Cakes, Other Desserts
Collections:	Festive Feasts
Keywords:	for, Great, Holidays
Serves:	18 cupcakes
Prep Time:	30 Min
Cook Time:	15 Min

Ingredients

1/2 box	graham cracker crumbs
1 stick	unsalted butter room temperature
1 c	sugar
1 tsp	baking powder
2 large	eggs, separated
1 c	milk
1 c	each: raisins, chocolate chips, chopped pecans or walnuts
TOPPING
1 c	sugar
1 can(s)	small size crushed pineapple drained
1 jar(s)	10 oz size red maraschino cherries drained
1 jar(s)	10 oz size green maraschino cherries drained

Pinched by mmpurple, and 1,644 more.

Dot Shirley

Well Seasoned

Apopka, FL (pop. 41,542)

coffeelovermama

Member Since Jul 2010

Dot's Notes:

I've had this recipe so long I can't remember where it came from or even the "real" name of the recipe. I make them every Christmas for my son. He's named the recipe. He says: "Just isn't Christmas without your special recipes."
If you don't care much for the candied fruit, this is a great substitute.

Comments from the Test Kitchen:

What a perfect way to serve fruit cake! The cupcakes can easily be made ahead of time and frozen. When ready to serve, just spoon on the fruit mix.

Directions

Fill muffin pans with foil or holiday paper cups.

Preheat oven to 350* Place oven rack in center of oven.

With electric mixer, cream room temp. butter and sugar til blended. Mix crumbs, baking powder, egg yolks, and milk. Do not over mix.

Beat egg whites til stiff and fold gently into the mixture.

Add fruits and nuts gently folding into mixture. Chocolate chips come in a bag.....any brand will do. Which ever you like, Nestles, Hersheys, etc. Remember...chocolate melts when cooked. no need to chop, cut or smash.

Spoon into paper cup lined muffin pans. Fill 3/4 full. The egg whites will give heighth to the muffins.

Bake at 350* 15-20 mins til set but not hard when pressed in center. Toothpick will come out clean when pressed into top of muffin.

While muffins are baking, mix sugar and drained pineapple and cook til syrupy about 15 mins.

Slice all cherries in half and mix with cooked pineapple.

When pineapple/cherry mixture is cooled and cupcakes are cooled, spoon cherry mixture on top of each cupcake.

These are beautiful and delish the day of baking. It's hard to eat just one. Especially if they are still slightly warm inside.

Comments

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Kitchen Crew JustaPinch

I tried this recipe and say it's Family Tested & Approved!

Kitchen Crew JustaPinch

I shared a photo of this recipe.

deb baldwin messinthekitchen

Oct 3, 2011

Congratulations, Dot, on your first blue ribbon!

Dot Shirley coffeelovermama

Oct 3, 2011

Thanks. I'm thinking about making them now instead of waiting. So good.

deb baldwin messinthekitchen

Oct 3, 2011

Can these be frozen for later?

Dot Shirley coffeelovermama

Oct 3, 2011

I have never tried to freeze them. If I did---I wouldn't put the topping on it until I was going to serve them. After making these, I just stored in a closed container and they might last three days...because they were eaten that fast. Ha.....

Martha Wyatt MHW

Nov 19, 2011

What kiind of chocoate drops do you use. The only kind I know are fairly large. Do I chop them up? memama2martha

Dot Shirley coffeelovermama

Nov 19, 2011

They will melt when you bake the cupcakes.

Johanne Phillips hapjo

Nov 21, 2011

On this recipe it calls for 1/2 box of graham crackers. It does not show in the recipw where to use them.

Dot Shirley coffeelovermama

Nov 21, 2011

You are so right. Now doesn't that make me look really stupid.
Since there is no flour in the recipe, you use graham crackers crumbs. Mix it with the baking powder, etc. before adding the egg whites.
And thanks.
I looked it over twice before printing it, guess I should have looked it over three times.

Dot Shirley coffeelovermama