Delicious cupcake with dried fruits. Muffins with dried fruits. Christmas chocolate cupcake
Mazurka cupcake, prepared with dried fruits, is a juicy, tasty and healthy pastry. This fragrant cupcake will be a great addition to a cup of tea or coffee. You can add not only dried fruits (dried apricots, prunes, raisins, etc.) to the dough, but also nuts. Preparing this delicious cupcake is not difficult, and the taste will certainly delight you!
Ingredients
To prepare the Mazurka cake with dried fruits you will need:
dried apricots - 150 g;
prunes (you can take other dried fruits) - 150 g;
water - 120 ml;
eggs - 3 pcs.;
sugar - 130 g;
flour - 130 g;
sour cream - 2 tbsp. l.;
butter - 100 g;
soda - 0.5 tsp;
vinegar - 1 tbsp. l.;
salt - a pinch.
For the sauce:
tangerines - 2 pcs.;
vanilla sugar - 1/2 sachet;
zest of 1 tangerine.
Cooking steps
During the cooling process, a small amount of the remaining cooking water will be absorbed into the dried fruit, which will make the cake more juicy and tasty.
Cut the butter into pieces, melt in the microwave, cool.
Then add eggs, soda, quenched with vinegar, and sour cream.
Place dried fruits (without liquid) into the dough and mix. 
Pour the dough into a mold previously lined with baking paper.
Place the Mazurka cake in a preheated oven and bake at 180 degrees for approximately 35-40 minutes. We check the readiness of the cake with a splinter (if the cake is baked, then when it is pierced, the splinter will remain dry). 
In order to prepare the sauce that we will pour over the Mazurka cake with dried fruits, you need to squeeze out the juice from 2 tangerines, mix the juice with 1/2 bag of vanilla sugar, then add the zest of 1 tangerine and mix again.
Make punctures all over the surface of the finished hot cake with a toothpick and pour over the citrus sauce.
The Mazurka cupcake, prepared with dried fruits, turns out juicy, with a bright and rich taste; such baked goods will be a wonderful addition to a family tea party!
Enjoy your meal!
Ingredients
300-400 gr. mixtures of nuts and dried fruits. I used dried apricots, 2 types of raisins, prunes, dried cranberries, figs and walnuts.
2 eggs
6 tbsp. brown sugar
6 tbsp. flour
1/2 tsp. baking powder
Preparation
Cut dried apricots and prunes into pieces and mix with nuts and other dried fruits
Beat the eggs with a whisk and add to the dried fruit mixture
Add sugar, flour and baking powder, mix
Bake the cake in preheated to 180 degrees. oven for about 45 minutes.
http://chef-janette.livejournal.com/30471.html
Oh, I've been wanting to make this cupcake for so long. My love for dried fruits is limitless, and if they also appear in baked goods, just AH! And the aroma? If you've made this cupcake, you'll understand what I mean... It's impossible to resist! When the cake was still in process, I convinced myself that I would only eat one piece, BUT how? How can you not take a second one? + I washed this miracle down with milk, and this, in my opinion, is best suited for the cake. Such cozy pastries cannot leave indifferent even those who do not like dried fruits. Overall, the cupcake turned out great, and, as my mom said, “a rich cupcake” ;).
P.S. I found out that my cat loves dried fruits. She almost bit off my fingers when I was feeding her. Now I will spoil my beloved Alice on weekends :)
Recipe:
Compound:
Butter 200g
Sugar 150g
Eggs 4 pcs.
Raisins 150g
Dried apricots 100g
Prunes 100g
Nuts 150g
Flour 300g
Baking powder 3 tsp.
Preparation:
First of all, soak the dried fruits in hot water and leave for 15 minutes. This will give them softness + eliminate harmful store processing.
Meanwhile, cut the butter into cubes and grind with sugar.
Break the eggs into the same bowl and stir. Move the resulting mixture aside. 
Rinse the dried fruits and cut them into small cubes (except for raisins, of course).
And we simply chop the nuts in a way convenient for you. For example, I use a rolling pin :) 
Add dried fruits and nuts to the bowl with the dough.
Sift the flour with baking powder and knead the dough, it should turn out like very thick sour cream! Don't overdo it with flour!
Grease the cake pan with oil, line it with baking paper (if available), fill it with dough and place in the oven preheated to 180 degrees for 50 minutes. As soon as the skewer comes out of the dough dry, the cake is ready :)
Bon appetit to you!
Http://anyreki.livejournal.com/5054.html
Wonderfully fragrant cupcake.
If you have ever had problems with dried fruit muffins, where the berries were unevenly distributed in the dough or settled to the bottom, with this recipe you will forget about all possible such troubles.
Pierre Hermé recommends baking the cake and forgetting about it for 4 days, so that the taste and aroma develop as much as possible. Do you have the patience to wait? In any case, our lifespan for this cupcake does not exceed 48 hours.
Ingredients:
200g butter, room temperature
4 small eggs
150 g brown sugar
300 g flour
250 ml dark rum
1/2 tsp. baking powder
200 g raisins
100 g candied cherries
200 g assorted candied fruits
apricot confiture and cocktail cherries for decoration
Preparation:
Wash the raisins, place in a deep bowl and pour in 150 ml of rum. Let sit for at least 2 hours.
Preheat the oven to 250C.
Cream the butter and brown sugar for 5 minutes, occasionally scraping up any sticky butter from the sides of the bowl with a spoon if necessary.
Add one egg at a time, beating well for at least 2 minutes each time.
Sift the flour and baking powder, add them to the dough and mix well with a spatula until smooth.
Place the raisins in a colander to drain. Add all the dried fruits to the cake batter. Mix with a spatula from bottom to top, slightly lifting the dough.
Place the dough into the mold. If yours is silicone, then you don’t need to lubricate it or sprinkle it with anything. If it is glass or metal, grease it with butter and sprinkle with flour.
Reduce the oven temperature to 180C and bake the cake for 1 hour 10 minutes. If the top starts to burn, cover it with foil.
Remove the finished cake from the oven. Let stand in the pan for 5 minutes, then remove to a wire rack.
Soak in the remaining rum and let cool completely. Grease the cooled cake with warm apricot marmalade and decorate with candied or cocktail cherries.
To store: Wrap in cling film or place in an airtight container. Let it brew for 4 days.
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CRUMPY CAKE WITH DRIED FRUITS AND NUTS
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This cake is especially good for tea in the cold season. It is crumbly, nutritious and provides long-lasting energy.
Ingredients
Cooking method
A cupcake with dried fruits and nuts, like any other cupcakes (no difference, large or small), is, first of all, a successful dough recipe, and then the only question is choosing an additive to it. Lemon, banana and curd muffins can be considered the most delicious and popular, and the muffin with dried fruits can safely be classified as a “classic of the genre”.
It turns out very tender, bright and can be served without false modesty, for example, at Christmas, like, or Easter, like Easter cake.
You can use any dried fruits; make a mixture to your liking or purchase ready-made ones in the store. Nuts are ideal for dried fruits; you can add very small candied fruits. For this amount of dough products, add up to 0.5 kg of dried fruits.
To prepare a cake with dried fruits you need to prepare:
350-500 g of a mixture of dried fruits and/or nuts, in this case prunes, dried apricots and raisins;
- 4 medium-sized eggs, if the eggs are small, feel free to take 5 pieces;
- 150 g granulated sugar;
- 200 g butter, to prepare the cake you need to warm it to room temperature;
- a pinch of vanillin (replaced with a teaspoon of vanilla sugar);
- 3 tsp. baking powder for dough (yes, exactly three (!), no less);
- 250 g of premium flour, it must be said that the classic recipe uses 300 g, but usually 250 is enough.
The cake turns out to be quite large, so you need to choose the appropriate mold; the ideal option is a silicone mold the size of a regular loaf of bread.
Step-by-step recipe for making cake with dried fruits:
Dried fruits need to be washed and soaked for 15-20 minutes in hot water. Even if it seems to you that they are not too “dried”, washing and soaking are still necessary. They will help get rid of unnecessary substances with which dried fruits were processed during storage.
After soaking, drain the water, rinse the dried fruits again in a colander and place on a towel to dry.
Then finely chop the large fruits. Dried fruits are prepared. If nuts are used, carefully separate them from the shell and membranes and chop them with a knife or rolling pin in a bag.
At this stage, you need to turn on the oven while the dough is being prepared, the temperature in it should heat up to 180-200 degrees.
Grind soft butter (leave about 0.5 tsp for greasing the pan) with sugar with a spoon.
Break the eggs into the butter mixture and mix everything until smooth. It is quite difficult to do this with a spoon, so it is better to use a whisk or mixer.
Add prepared dried fruits to the whipped mass.
Now add flour and baking powder and knead the dough with a spoon. It is better to add flour gradually so as not to overdo it, otherwise the dough will become “heavy” and will not rise. The mass should be stretchy, with the consistency of very thick sour cream.
Grease the mold with oil and place the dough into it.
The cake will bake for about 50 minutes; it is usually recommended to check the readiness with a match, but it is better not to open the oven again during the baking process. If the light in the oven and glass allows, then it is better to navigate by the color of the edges of the cupcake. Once the edges have become sufficiently rosy (brown), you can turn off the heat and remove the cake.
The cake should cool slightly in the pan, then it will come out very easily. The top of the cake is usually sprinkled with powdered sugar through a sieve, or topped with sugar or chocolate icing.
Dried fruit cake is ready!
And next time you can prepare small cupcakes using the same recipe using small silicone molds.
According to a long-standing tradition, Christmas cake with dried fruits and nuts is prepared 2-3 weeks before the holiday. While waiting, the product is soaked from time to time in alcohol to prevent molding and to impart a refined taste and aroma. However, nothing will prevent you from tasting the delicious delicacy even after it has cooled.
How to make a Christmas cupcake?
A Christmas cake is baked with dried fruits and a portion of nuts, which are complemented by delicate dough and all kinds of spicy additives.
- Dried fruits are pre-soaked in alcohol, and nuts are browned.
- Knead the dough, combine with additives, bake until done.
- The finished Christmas cupcake with dried fruits and nuts is decorated with icing and appropriate decorative elements.
English Christmas Cake – Recipe
For many years, cooks in England have perfected the traditional recipe for holiday baking so that the result is beyond praise. Prepared by following the recommendations below, a classic English Christmas cake will allow you to get incredible gastronomic pleasure from tasting it
Ingredients:
- dried fruits – 800-900 g;
- cognac – 400 ml;
- eggs – 4 pcs.;
- flour, butter and sugar - 230 g each;
- ginger, nutmeg, cardamom and pepper - a pinch each;
- honey and orange zest - 1 tbsp. spoon;
- almonds – 100 g;
- hazelnuts and pistachios - 50 g each.
Preparation
- Soak dried fruits in cognac (300 ml).
- Grind butter with sugar and eggs.
- Add honey, spices, zest, flour, and then dried fruits and nuts.
- Bake the cake in the mold for 1 hour at 150 degrees and another 3 hours at 130 degrees under foil.
- The product is soaked in cognac and kept in foil for 2-3 weeks.
German Christmas cake Stollen - recipe
No less magnificent is the one prepared by German housewives for the holiday. The peculiarity of this recipe is the use of yeast dough with dried fruits and marzipan filling. Nuts are often simply mixed into the dough, which is then rolled out and folded in half before baking.
Ingredients:
- raisins, dried apricots – 200 g each;
- almonds – 250 g;
- cognac – 50 ml;
- eggs – 2 pcs.;
- butter – 250 g;
- cinnamon and vanilla - 1 teaspoon each;
- milk – 200 ml;
- sugar – 75 g;
- lemon – 1 pc.;
- fresh yeast – 50 g;
- powdered sugar, salt.
Preparation
- Dried fruits are soaked in cognac.
- Yeast is diluted in warm milk, a spoonful of sugar and flour is added, and left for 30 minutes.
- Mix sugar, salt, butter and flour into the dough and leave the dough to rise.
- Add dried fruits, nuts, cinnamon, vanilla and zest, knead and let sit again for 3 hours.
- Divide the lump into 2 parts, roll it out, fold it in half.
- Bake a cupcake with dried apricots, raisins and nuts for 1 hour at 180 degrees.
- Generously lubricate the hot product with oil and sprinkle with powder.
Italian Christmas panettone cake
Italian Christmas cake is similar in taste and appearance to. A delicacy is prepared with raisins, nuts and candied fruits from yeast dough with a large amount of baking. If desired, add citrus zest, cut dried apricots, and other dried fruits to the composition, and flavor the base with vanilla.
Ingredients:
- dried fruits, nuts and candied fruits – 300 g;
- eggs – 2 pcs.;
- yolks – 6 pcs.;
- butter – 120 g;
- flour – 700-800 g;
- vanilla - to taste;
- milk – 250 ml;
- sugar – 130 g;
- dry yeast – 15 g;
- salt.
Preparation
- Dissolve yeast in milk, adding 2 tablespoons of sugar and flour, leave for 10-15 minutes.
- Add eggs with sugar, yolks, butter, salt, vanilla and flour.
- Knead the dough, adding dried fruits, nuts and candied fruits, leave in a warm place for 2-3 hours.
- Fill the molds halfway with dough and bake the products at 180 degrees.
Christmas cupcake with dried fruits and rum
A spicy Christmas cake takes on an incredible aroma and taste when baked with a savory mix of fragrant spices. Dried fruits added to the dough are pre-soaked several days or ideally a week before the dough is supposed to be kneaded in high-quality rum.
Ingredients:
- dried fruits – 600 g;
- rum – 250 ml;
- eggs – 4 pcs.;
- flour – 240 g;
- ground almonds – 60 g;
- butter – 200 g;
- baking powder – 10 g;
- vanilla and cinnamon - 0.5-1 teaspoon each;
- nutmeg, cardamom, cloves - a pinch;
- sugar – 150 g.
Preparation
- Soak dried fruits in rum.
- Beat butter with sugar and eggs.
- Add flour, almonds, baking powder, spices and dried fruits.
- Transfer the dough into a mold and bake the cake at 170 degrees.
Christmas chocolate cupcake
Chocolate-nut cake acquires a special juiciness and aroma due to the addition of cocoa, spices and soaking the product with tangerine juice. After cooling, you can cover the treat with chocolate icing from melted chocolate, adding a tablespoon of heavy cream and decorate to your taste.
Ingredients:
- raisins – 400 g;
- cognac – 100 ml;
- walnuts or almonds – 150 g;
- eggs – 3 pcs.;
- flour – 200 g;
- cocoa – 50 g;
- baking powder – 20 g;
- butter – 150 g;
- cinnamon – 2 teaspoons;
- brown sugar – 150 g;
- tangerines – 4 pcs.;
- chocolate glaze. spices.
Preparation
- Soak raisins in cognac.
- Beat eggs with sugar and butter.
- Add cocoa, flour, baking powder, and spices.
- Stir in raisins and nuts and bake the cake at 170 degrees.
- Squeeze the juice from the tangerines, remove the zest, boil, pour the juice into the hot cake in the mold, and leave for 20 minutes.
- Remove and place raisins on a wire rack and cover with glaze.
Gingerbread Christmas Cupcake
Christmas cake with dried fruits and nuts is a recipe that perfectly supports various kinds of experiments. The product acquires a special aroma when grated ginger root or ground ginger is added to the dough. In this case, both components are used, which will only enhance the fragrance.
Ingredients:
- dried fruits – 250 g;
- bananas – 200 g;
- rum – 100 ml;
- eggs – 2 pcs.;
- flour – 300 g;
- cocoa – 40 g;
- nuts – 100 g;
- vegetable oil – 130 ml;
- baking powder and soda - 10 g each;
- honey and sugar - 100 g each;
- fresh and ground ginger - 1 tbsp. spoon;
- cinnamon – 1 teaspoon.
Preparation
- Soak dried fruits in rum overnight.
- Mix flour, cocoa, baking powder, soda, dry ginger, cinnamon.
- Beat eggs with sugar.
- Add banana puree, honey, fresh ginger, oil and dry mixture, knead, adding nuts and dried fruits.
- Bake Christmas ginger cake with dried fruits and nuts at 170 degrees for 1 hour.
Christmas cake in a bread machine
The delicious chocolate Christmas cake, which will be presented below, is prepared in a bread maker, which greatly simplifies the task. You just need to prepare all the necessary ingredients in advance and simply put them in the device’s bucket, following the manufacturer’s recommendations.
Ingredients:
- raisins and nuts – 100 g each;
- bananas – 2 pcs.;
- rum – 50 ml;
- eggs – 3 pcs.;
- flour – 280 g;
- cocoa – 50 g;
- nuts – 100 g;
- sugar – 140 g;
- margarine – 150 g;
- baking powder and vanilla sugar - 2 teaspoons each.
Preparation
- All ingredients for the dough are placed in a bucket.
- Select the “Cupcake” mode.
- After the signal, add chopped bananas, raisins soaked in rum and nuts.
Christmas cake in a slow cooker
It is simply prepared with nuts and dried fruits, which, as in the traditional recipe, need to be soaked in alcohol. The filling set can be compiled at your own discretion, using various varieties of nuts, dried apricots, raisins, figs, dates, all kinds of spices and other components.
Ingredients:
- dried fruits – 600 g;
- nuts – 100 g;
- alcohol – 250 ml;
- eggs – 4 pcs.;
- flour – 250 g;
- brown sugar – 120 g;
- butter – 200 g;
- baking powder and zest - 2 teaspoons each;
- spices.
Preparation
- Dried fruits are soaked in alcohol.
- Knead the dough from butter with sugar, eggs and flour, adding spices, baking powder, zest, and then mixing in nuts and dried fruits.
- Transfer the mixture into a bowl and bake the cake on “Baking” for 110 minutes on one side and another 30 on the other.
Christmas cake recipe from Yulia Vysotskaya
It’s easy to prepare, but the Christmas cupcake from Yulia Vysotskaya turns out to be simply amazing in taste. The finished product can simply be generously greased with butter and sprinkled generously with powdered sugar while it is hot, or covered with glaze and decorated to taste a few hours before it is intended to be served.
Christmas is the brightest holiday of winter. And even though it’s already behind us, you always want to have a recipe for a Christmas cupcake on hand, and you can also bake it for any other holiday. The most important thing is to prepare all the ingredients, nuts, dried fruits and alcohol. In my cupcake recipe I used Cointreau liqueur (40%), 200 g of nuts and 300 g of dried fruit. I know that they add even more fillings to the cupcake, but for my taste this is enough. But you can always diversify the composition, this will only make the cake brighter.
To prepare an English Christmas cake with nuts and dried fruits, take the following products.
And...
Wash dried fruits and chop finely. There is no need to wash candied fruits.
Pour the dried fruits with any strong alcohol, preferably rum, I used strong Cointreau liqueur, I call it orange vodka. Add a few drops of rum essence here. Stir and leave the dried fruits to swell for at least a day. The swollen dried fruits will absorb all the alcohol, become aromatic, and soften.
Fry the nuts in a frying pan, cool and chop. I just crushed them with a rolling pin.
Remove butter and eggs from the refrigerator in advance. Beat soft butter with sugar. Add eggs one at a time and beat until smooth.
When all the eggs are beaten with butter, add boiled condensed milk. You can skip this step but increase the amount of sugar. I added condensed milk for a darker color since I didn't have brown sugar, which is much preferable for the recipe.
Then add baking spices. Ingredients include cinnamon, cardamom, star anise... something else.
Sift the flour together with baking powder and add to the dough, not all at once, but in parts. Leave a couple of tablespoons of flour for dried fruits.
Place the dried fruits in a sieve to drain all the alcohol, then sprinkle with the remaining flour. This is done so that all the dried fruits are well mixed in the dough and do not sink to the bottom during baking.
Lastly, add the chopped nuts to the dough. The dough turns out to be quite dense, the spatula can stand in it without falling.
Prepare a baking dish. I usually don’t grease it, but use parchment. First you need to wet the parchment, shake off the water and lay the mold inside. Place the dough into the mold. Place the pan with the dough in an oven preheated to 160 degrees. Bake for 1 hour 10 minutes, but you need to control the baking time according to your oven. If the top begins to brown quickly, cover it with foil. Check the readiness with a toothpick, pierce the cake in the center, and if it comes out dry, then the cake is already baked.
Leave the finished cake in the pan until it cools completely, and then remove it. Sprinkle with powdered sugar or pour over fondant, icing, chocolate. You can also soak the cake in alcohol by making holes in it. Typically, an English Christmas cake with nuts and dried fruits is packed in parchment and left to ripen, this is if the cake was baked in advance for Christmas.
And we cut the cupcake right away. You can invite everyone for tea. Enjoy!
