Wednesday, November 7, 2012

What I Love: Holiday Fruit Cupcakes with Rum Buttercream Frosting

Check out how to make Holiday Fruit Cupcakes with Rum Buttercream Frosting.

Prep Time: 25 Minutes
Total Time: 1:30 Hr:Mins
Makes: 28 cupcakes

2 3/4 cups Gold Medal® all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
1 2/3 cups granulated sugar
5 egg whites
2 teaspoons vanilla
2 teaspoons rum extract
1 1/4 cups milk
1/2 cup finely chopped dried apricots
1/2 cup finely chopped sweetened dried pineapple
1/2 cup sweetened dried cherries or cranberries
1/2 cup chopped pecans

Rum Buttercream Frosting:
6 cups powdered sugar
2/3 cup butter or margarine, softened
1 tablespoon dark rum or 1 teaspoon rum extract
3 to 4 tablespoons milk

Decorations, if desired
Additional dried apricots, pineapple, cherries or cranberries
Additional pecans

Heat oven to 350°F. Place paper baking cup in each of 28 regular-size muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla and rum extract. On low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended. Stir in dried fruit and pecans.
Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in rum and 3 tablespoons milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost cupcakes. Decorate with dried fruit and pecans.
Makes 28 cupcakes

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens:
If you don't want to purchase 3 different types of dried fruit, purchase 2, and use 3/4 cup of each.
If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.

Nutrition Information:
1 Serving (1 Cupcake)Calories 330(Calories from Fat 110),Total Fat 12g(Saturated Fat 4 1/2g,Trans Fat 1g),Cholesterol 15mg;Sodium 140mg;Total Carbohydrate 53g(Dietary Fiber 1g,Sugars 42g),Protein 2g;
Percent Daily Value*:Exchanges:1/2 Starch;0 Fruit;3 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;2 1/2 Fat;Carbohydrate Choices:3 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.

Recipe & Image from:


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