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Dried fruit cupcake

Dried fruit cupcake, Prescriptions, Any category, Any kitchen, Pastries and desserts, British cooking, Cupcakes

Ingredients portion 8

Butter 200 g

Sugar 150 g

Chicken egg 4 pieces

Raisins 150 g

apricots 100 g

Prune 100 g

Nuts 150g

Wheat flour 300 g

Baking powder 3 teaspoons

Cooking instructions 2 hours

1 Soak the dried fruit in hot water for 15 minutes. This will make them soft + get rid of the unhealthy shop processing.

2 Meanwhile, cut the butter into cubes and knead in the sugar. Crack the eggs into the same bowl and stir. Set the mixture aside.

3 Rinse the dried fruit and cut into small cubes (apart from the sultanas, of course). Chop the nuts as you like.

4 Add the dried fruit and nuts to the bowl with the dough.

5 Sift the flour and baking powder together and knead into a dough that looks like very thick sour cream! Do not add too much flour!

Italian pork with mushrooms

6 Grease the muffin tin, line it with baking paper (if you have any), fill it with the batter and place in a preheated 180 degree oven for 50 minutes. As soon as a skewer comes out of the batter dry, the cupcake is ready.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .