Rum Fudge Fruitcake Cupcakes Recipes

HOLIDAY FRUIT CUPCAKES WITH RUM BUTTERCREAM FROSTING

Steps:

• 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.

JAMAICAN RUM FRUITCAKE

Steps:

• Blend the raisins, prunes, wine and rum together, set aside.( If you want to have the fruits unblended, you must soak the fruits in the wine/rum for at least a week).
• Beat the eggs and add Vanilla.
• Mix the butter and sugar until it gets fluffy.
• Mix butter mixture, blended fruit, and eggs.
• Add flour, nutmeg,cinnamon, mix.
• Add browning and continue to mix.
• The batter should be thick enough so that a spoon stands up in it(but not too thick) .
• If the dough is too thick add more wine or rum.
• Bake at 350 for about 35-40 min or until a knife comes out clean when you stick it inches.

SPICED RUM FRUITCAKE

Steps:

• Preheat oven to 300°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides of pan; grease and set aside., In a large bowl, mix the flour, baking powder and salt. Add the walnuts, dates, cherries and mangoes; toss to coat. In a small bowl, whisk the eggs, brown sugar and 1/2 cup rum until blended; stir into fruit mixture. Transfer to prepared pan., Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan on a wire rack 20 minutes. Slowly pour remaining rum over cake. Cool completely. Wrap tightly and store in a cool, dry place overnight. Cut with a serrated knife.