Skip to main content
logo
Food Advertising by

Fruity Cupcakes


I was cracking my head over what to do with the leftover dried fruits and then it dawned on me ...... why not just dump everything together to make some cupcakes and to name them 'Fruity Cupcakes'!









Not only are these Cupcakes colourful, they're yummy too ....... Enjoy with some hot coffee or tea!

Ingredients 
  • 4 oz butter/margarine
  • 3 oz caster sugar
  • 3 eggs
  • 6 oz self-raising flour
  • 4 oz dried fruits (sultanas, kiwi and pineapple)
  • 1.1/2  to 2  tsp lemon juice
  • 1/2 tsp vanilla
  • Rind of  1/2 a lemon
  • Pinch of salt
Method
  1. Chop up the dried fruits and coat them with some flour from the above recipe.
  2. Sift flour with salt and set aside.
  3. Cream butter with sugar till light, creamy and thick, then add in eggs, one @ a time.  Mix well.
  4. Fold in sifted flour and mix well.
  5. Add in the mixed fruits, scraping from the bottom and sides of the mixing bowl.
  6. Spoon batter into paper cups, 3/4 full and bake in preheated oven @ 180 deg C   for about 20 to 25 mins. or till golden brown.
  7. Test with skewer till it comes out clean.
  8. Cool on wire rack before serving.
  9. Yields 12 Cupcakes.

Comments

  1. Beautiful cupcakes. Looks very moist and delicious. These would be good to share with friends :)

    ReplyDelete
  2. These fruity cup cakes look soft and good.

    ReplyDelete
  3. Fruits make the cupcake healthy right? ;)

    ReplyDelete
  4. They look so light and healthy. I can easily have 5 at a sitting :)

    ReplyDelete
  5. Your cupcakes certainly looks fluffly and delicious! And yes, I do have some odds and bits of leftover dried fruits in my fridge too! Perhaps I can do the same as you:D Great idea!

    ReplyDelete
  6. Nice fruity cupcakes! Goes well with a cuppa tea!

    ReplyDelete
  7. Aiyo Cheah, is there anything wrong with your comment box? Why all my comments not appearing! I email you regarding this matter. Did you get my mail? Btw, this is such a lovley bake. Have a pleasant evening.
    Regards, Kristy
    p/s please check your comment box!

    ReplyDelete
  8. Cheah, your fruity cupcakes look so pretty and soft too! I want to bookmark it and make it soon :)

    ReplyDelete
  9. Thanks so much for dropping by and all those nice comments. I'm currently in the UK and will be back on my feet next week, that is if I don't get jet lagged!

    ReplyDelete
  10. Thanks so much for dropping by and all those nice comments. I'm currently in the UK and will be back on my feet next week, that is if I don't get jet lagged!

    ReplyDelete
  11. Cheah...have fun with your kids and hubby. Nice cuppies and thanks for sharing the recipe :)

    ReplyDelete
  12. Cheah, next time, if i dont know what to do with my leftover things, I will defintely get advise from you since you are just so creative, hehehe..

    ReplyDelete
  13. hi, just want to let you know that i would like to share an award with you..i sent you a comment earlier but i didnt see it appearing in your comments section..so i'm just wondering if you got that.sorry to bother.

    ReplyDelete
  14. Jess @ Bakericious, Jess @ j3ss kitch3n, Sonia
    Thanks so much for kind comments

    lena
    I just got back, will grab that award soon! Thanks!

    ReplyDelete
  15. Hi Cheah!! Instead of dried fruits can I use seeds ie. sunflower seeds, pumpkin seeds?

    ReplyDelete
    Replies
    1. Yes, you can. You can also add in some nuts as well.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Almond Butter Cake ~ 杏仁牛油蛋糕

This is a delicious, moist, old-fashioned butter cake full of almondy flavour.  It looks pretty with the almond flaky top, certainly a crowd pleaser.   This cake is best consumed on the day it's freshly baked because of the crunchy nutty top but leftovers can still be kept chilled and reheated before serving.








Almond Butter Cake ~ 杏仁牛油蛋糕   (adapted from 'here')

Ingredients

250 gm butter100 gm caster sugar4 eggs150 gm self-raising flour75 gm plain flour90 gm almond mealAlmond flakes to garnishMethod Sift self-raising flour and plain flour together.  Set aside.Beat butter and sugar till light and creamy.Add eggs one at a time, mix well.Add in the flour, mix well, followed by the almond meal.   Mix till  just combined.Scoop batter into a lined 9 x 5 inch loaf pan.Sprinkle almond flakes on top.Bake @ 170 deg.C for  40 to 45 mins.  Test with a skewer till it comes out clean.Let cool in pan for about 15 mins. before unmoulding and letting it cool completely on a wire rack.





Pandan Angku Kuih ~ 班兰叶龟糕

I've never thought of making Angku Kuih or Red Tortoise Cake simply because it's so readily available in my daily market place.  But there have been so many posts of this traditional kuih by my fellow food bloggers and  they look so cute and beautiful that I just cannot resist the temptation of not trying my hands at it.

I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin.  But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit.  For all the  effort, these Pandan Angku Kuih came out beautifully.  To see how the kuih will be like the next day, I kept some in a container at room temperature.  To my surprise the skin of the kuih stayed soft till late the next day.  I didn't have to steam them again.  All I can say is that my efforts paid off handsomely and I'm so pleased.  Now, I've no qualms  experimenting this Angku Kuih with different flavours :)














Recip…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.