Recipe: Candied Fruit Cupcakes with Rum Glaze

Candied Fruit Cupcakes with Rum Glaze
alt.cooking-chien/Bette

1-1/2 cups finely chopped mixed candied fruits (or just candied cherries)
2/3 cup golden raisins
1/4 cup pitted dates, finely chopped
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 shortening or unsalted butter
1/2 cup sugar
1/2 teaspoon vanilla
3 eggs
1/3 cup unsweetened pineapple juice

Rum Glaze
1/4 cup sugar
1/4 cup unsweetened pineapple juice
1 Tablespoon rum
1 teaspoon lemon juice

1. In a bowl, combine candied fruits, raisins, and dates.

2. In another bowl thoroughly stir flour, baking powder, and salt together.

3. In a large mixer bowl, thoroughly cream shortening or butter with sugar and vanilla. Add eggs, one at a time, beating well after each. Add dry ingredients to creamed mixture alternately with pineapple juice, beating well after each addition. Stir in fruit mixture.

4. Fill well-greased 2-inch muffin cups almost to top. Bake at 350 degrees for 25 to 30 minutes, placing pan of water on bottom rack of oven during baking.

5. Remove cupcakes from pans. When cakes are cooked, prick holes in top of each with a long-tined fork. Brush with half of the hot Rum Glaze. When glaze is set, bring remaining glaze to a boil and brush over cakes. Decorate with candied fruits and nuts.

Rum Glaze:
Combine ingredients in a small saucepan and bring to a boil.