Texas Fruit Cupcake - Photo Recipe on Mcooker: Best Recipes

Texas fruit muffin

Category: Bakery products

Ingredients
pitted dates, do not cut	1 cup (227g)
candied cherries, do not cut (I have light raisins)	1 glass
candied pineapple, washers	1 glass
flour c. s., sifted	0.5 cups (57g)
walnut halves and pecans, do not cut	2.5 cups (225g)
baking powder	0.5 tsp
salt	1/4 tsp
eggs, divided into white and yolk	2 pcs.
sugar	0.5 cups (100g)
vanilla extract	0.5 tsp
bourbon (cognac)	2 tbsp. l.

Cooking method

this cake is all fruit and nuts, with a thin layer of biscuit dough. it is not like our cupcakes, not heavy. it is fragile and at the same time chewed like candy due to the abundance of dried fruits. try it, it's worth it. just follow all instructions for baking and storage exactly, then the taste will be complete
glass in the recipe - 240ml
place the wire rack in the lower third of the oven. preheat the oven to 160C.
This cupcake is baked in a 9 * 5 * 3 inch pan, very US size. I have almost the same, a little narrower and longer, but almost the same
grease the mold with oil. cut two strips of foil and lay out the form lengthwise and widthwise. lay out the form with foil, the strips should be smooth. brush with melted butter and sprinkle with fine white bread crumbs through a fine strainer. do so, you will not regret it - the cake will come out perfectly flat and smooth.
check dates that there are no tails and petioles. Cut pineapple washers into 8-10 segments. I didn't have cherries, so I took pineapple cubes and light raisins.
put dried fruits and nuts in a bowl, sprinkle with 2 tbsp. l. flour from the total amount and mix thoroughly so that each fruit is covered with flour.
mix the rest of the flour with baking powder and salt.
Beat the yolks with sugar until lighten, 3 min. reduce mixer speed to low, add vanilla, bourbon (I have cognac), sifted dry ingredients, and mix until the lumps disappear. do not beat.
beat the whites until a soft peak (as the author writes - to keep their shape, but not dry). gently knead the whites into the yolk-flour mixture.
pour the dough onto the fruit and nut mixture, stir and pour into the prepared mold. Align carefully with your hands - press the fruits into the corners of the mold (Luda advises covering the dough on top with a piece of cling film and carefully aligning).
oven 1h30min at 160C. in the second half of the baking, cover with foil so that the top does not burn. it is better to put the form on a baking sheet so that the bottom does not burn.
remove from the oven, leave in the form for 20 minutes. cover with a cutting board, turn over, remove the mold and foil. cover with a wire rack, turn over and leave to cool completely.
when it cools down to room temperature, wrap it tightly in cling film and put it in the refrigerator for ripening for a day or two, at least 3-4 hours. the cake freezes well.
cut the cupcake cold. cut into slices of 0.5-0.7 cm, candied fruits shine through very nicely, it is quite satisfying, each slice can be cut in half. cut with a thin, sharp knife using sawing motion to cut through large pieces of fruit. do not press, otherwise the fruit will break up the fragile dough.

Note

original recipe in Lj from Luda from Toronto, here 🔗

the author of the recipe is American Maida Heatter. I liked this cupcake so much (thanks to Lyuda, I brought it to the masses) that I bought a book of her recipes - Books of Great Desserts. they are all wonderful, while I was looking through it, many times I caught myself wondering what ingredients are in the fridge and can I make very good recipes right now. I've tried another one already - Creole Christmas Cupcake. I'll post it soon