Fruitcake Cupcakes
Recipe: #531
October 15, 2011
"These make into just the right size fruitcake for individual serving when you don't want a whole cake sitting around. Feel free to add/delete dried fruits and nuts as you like. These can also be frozen to pop out anytime. Great for gift giving too."
Original is 30 servings
Ingredients
Nutritional
- Serving Size: 1 (68.5 g)
- Calories 191.3
- Total Fat - 14.8 g
- Saturated Fat - 2.1 g
- Cholesterol - 23.8 mg
- Sodium - 201.1 mg
- Total Carbohydrate - 11.3 g
- Dietary Fiber - 2.3 g
- Sugars - 8.2 g
- Protein - 5.5 g
- Calcium - 23 mg
- Iron - 0.9 mg
- Vitamin C - 7.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine the pecans, dates, cherries, and pineapple
Step 2
Add the baking powder, salt, flour, and sugar.
Step 3
Mix well with hands.
Step 4
Beat eggs until foamy.
Step 5
Add to the mixture and mix well.
Step 6
Pack into small paper cupcake or muffin liners filling them full.
Step 7
Bake at 300 degrees for 40 minutes.
Tips
No special items needed.
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