TUC’s One-Day Fruitcake Cupcake
3/4 cup butter
1 cup white sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon almond extract
2 cups golden raisins
1 cup regular raisins, chopped
1/2 cup drained maraschino cherries
1 cup candied dried fruits
1(20 ounce) can crushed pineapple with juice
Cream cheese frosting Ingredients
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1.Brush cupcake pan with butter, or use cupckake baking liners.
2.Cream butter or margarine, and then beat in sugar. Beat in eggs one at a time, beating well after each addition. Stir in extract. Mix in flour, baking powder, and salt. Stir in raisins, cherries, pineapple, and mixed dried fruits. Allow this to sit overnight in covered bowl.
3.Fill cupcake pan (or liners) 3/4 full.
4.Bake at 300 degrees F (150 degrees C) for 2 1/2 hours with a pan of hot water placed on the lowest rack of your oven during baking. Brush warm cake with some melted butter.
Cream Cheese Frosting:
1.In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.
2.Beat in the vanilla extract