Mini fruit cupcakes with apricot jam
Description
The recipe won't take much time. Delicious, aromatic miniature fruit muffins with apricot jam are perfect for a celebration or a family tea party. Soaking dried fruits in cognac makes them soft and fragrant. Cognac can be substituted with brandy or rum. Spices such as cardamom, cinnamon, or ginger can be added to the batter if desired. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making miniature apricot jam fruit cakes.
- 2
Step 2
Rinse the dried fruits—apricots, prunes, and guava in my case—dry them, and place them into a clean, dry jar. Pour in enough brandy to completely cover the fruits, seal the jar tightly, and let it sit for 12–24 hours. Drain the fruits through a sieve, allowing the brandy to drip off completely.
- 3
Step 3
Take the butter out of the refrigerator in advance so that it softens. Place the butter in a bowl, add sugar, a pinch of salt, vanilla sugar, and beat with a blender until fluffy. This will take about 5–7 minutes.
- 4
Step 4
Add eggs to the butter one at a time, beating well each time.
- 5
Step 5
Mix the flour with the baking powder and sift it into the butter mixture, then stir until a smooth dough forms.
- 6
Step 6
Add half of the apricot jam to the dough and mix until smooth.
- 7
Step 7
Chop the soaked dried fruits into small pieces and mix with the flour. Add the dried fruits to the dough and mix.
- 8
Step 8
Place the dough into paper liners, filling them to 2/3 of their height, and smooth the surface. I used reinforced paper liners, which don't require support; regular ones should be placed in a muffin pan with cavities.
- 9
Step 9
Place the baking tray with the miniature apricot jam fruit muffins into a preheated oven and bake for 20–30 minutes at 180 degrees until done. Remove the baked muffins from the oven and immediately brush the tops with apricot jam. Let them cool completely, then serve right away.
- 10
Step 10
Ready. Serve at the table.