How to make Sticky Mixed Fruit Cupcakes
This recipe is from FoodFood TV channel & has featured on Hi Tea.
Main Ingredients : Dates (खजूर), Apricots (खुबानी)
Cuisine : American
Course : Desserts
For more recipes related to Sticky Mixed Fruit Cupcakes checkout Date And Coconut Fingers, Khajoor Rabri With Sev Paneer Balls, Khajoor Biscuit Delight, Date Cake . You can also find more Desserts recipes like Greek Honey Cake Sans Rival Sevian Plum Cake
Sticky Mixed Fruit Cupcakes Recipe Card
The cuisine of The United States is a rich amalgamation of peoples, religions and cultures thanks to the immigrants from different parts of the world. They brought with them their local ingredients as well as cooking styles with them. Yet amidst all these varieties Chinese and Italian cuisines dominate.
During the 18th and 19th centuries, the Americans developed a number of new foods. What characterised the American cuisine is the adaptation of a fusion of multiple ethnic cooking styles. During this period food production and presentation became more industrialised.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Sticky Mixed Fruit Cupcakes Recipe
Dates chopped 1/4 cup
Apricots chopped 1/4 cup
Raisins 1/4 cup
Refined flour 140 grams
Butter 30 grams
Castor sugar 30 grams
Brown sugar 30 grams
Golden syrup 1 tablespoon
Egg 1
Baking powder 1 teaspoon
Milkmaid ½ cup (200 gms)
Icing sugar for dusting
Chocolate topping
Melted chocolate 1/2 cup
Fresh cream 1/4 cup
Butter 1/4 cup
Method
Step 1
Preheat oven at 180°C.
Step 2
Cream butter and castor sugar in a bowl.
Step 3
Boil some water in a non-stick pan. Add brown sugar and golden syrup, stir to mix and let it boil.
Step 4
Add dates, apricots and raisins, mix well and remove the pan from heat. Let the fruits soak in the liquid.
Step 5
Add egg and baking powder to the butter-sugar mixture and whisk well.
Step 6
Add Milkmaid and whisk again. Add refined flour and soaked fruits mixture, fold and mix into a smooth batter.
Step 7
Pour batter into individual silicon cupcake moulds filling ¾. Place the moulds on a baking tray, put tray in the preheated oven and bake for 12-15 minutes.
Step 8
To make chocolate topping, combine chocolate, cream and butter in a bowl and mix well.
Step 9
Remove the cupcakes from the oven, demould and cool to room temperature.
Step 10
Spread a portion of chocolate topping on each cupcake, dust icing sugar on top and serve.
Nutrition Info
Calories : 2761 kcal Kcal
Carbohydrates : 390.1 gm gm
Protein : 45.1 gm gm
Fat : 131.8 gm gm
Other : 7.4 gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
