Classic Christmas Cupcake Recipe
This recipe is a variation of Emily Dickinson’s Christmas cake, with my changes according to my tastes and preferences. In my opinion, this is the perfect Christmas cupcake. At the moment. All the previous recipes that I tried were more dense in structure, more often resembled a fragrant honey cake with fruit. And this pie is loose, moist. It is this structure of cupcakes that is loved in our family. But that doesn’t mean I won’t try the oven and other options. There is no limit to perfection. A set of dried fruits can be chosen to taste, but, as a rule, it should be about 400 g.
Servings
12
Cook Time
90minutes
Servings
12
Cook Time
90minutes
Ingredients
Instructions
  1. Pour 200 ml of boiling water into a tea bag of Earl grey or any other black tea. Let it brew.
  2. Wash the raisins, prunes and dried apricots. Cut dried apricots, prunes and dates into raisin-sized pieces. Candied fruits (I have my own orange ones), if necessary, also cut.
  3. Mix all the dried fruits. Add the zest and pour tea and alcohol (rum, cognac or limoncello. The latter I cook myself exclusively for culinary purposes). Cover and leave for a few hours or overnight. Stir if possible. By morning, all the liquid will be absorbed.
  4. Turn on the oven so that it warms up to 150-160 degrees. For the dough, the butter should be soft (not melted!), and the eggs should be at room temperature. All this can be left on the table overnight. Beat the butter and sugar for 5-7 minutes. Then add one egg at a time, beating each time until smooth. Last of all, add honey.
  5. Mix the egg-oil mixture with the soaked dried fruits.
  6. Sift the flour and mix with salt, baking soda, baking powder and a mixture of spices.
  7. Add this dry mixture to the liquid ingredients and mix quickly. As for muffins, do not knead them for a long time so that the dough does not tighten. Pour into 4 20×10 cm molds . Bake for 1 hour, 20 minutes or longer. Check the readiness of a dry stick. If necessary, cover the cupcakes with foil.
  8. The pie is ready to eat, but after a few days it will become even more fragrant. It can be stored in a cool place for up to 14 days.
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