Yesterday I needed to make a sweet treat for my dear husband’s work lunch. Cupcakes work great, because I can freeze them and have temptation out of my sight.
Truth be known, I could deplete the supply in no time at all. Freezing frosted cupcakes is less than desirable. Gooey frosting smooshes in freezer bags and is messy in the lunch box. Frosting them one by one as they come out of the freezer is less than convenient. After checking out the options in my pantry, I decided to make brandied fruit cupcakes. Brandied fruit makes a delicious cake so why not cupcakes? I didn’t have all the ingredients for the brandied fruit cake recipe I typically make, so I made one up as I went along. I figured there was no great loss if it flopped…just the cost of a cake mix and a few staple ingredients.
Here’s what I did…
I measured out one cup of brandied fruit juice and one cup of drained fruit. ( The fruit is a mixture of peaches, pineapple, and maraschino cherries. It is a fermented fruit that is fed every couple of weeks with an addition of fruit and sugar and sits on my kitchen counter looking pretty in between feedings. It is initially started by mixing one cup of juice starter (or brandy if you don’t have access to a juice starter) with a can of drained peaches and a cup of sugar. It is stirred once each day. On the third day a can of drained pineapple tidbits or chunks and a cup of sugar is added. After another three days a jar of maraschino cherries and a cup of sugar is added to the mixture. After these additions, the mixture is stirred once a day for about two weeks or until the peaches and pineapple look transparent or waxy. It is then ready to use for baking. An addition of fruit and a cup of sugar is made every two weeks to feed the fruit and replenish your supply. Like anything fermented, this brandied fruit has a very minimal alcohol content. It is therefore preserved and requires no refrigeraion.)
I dumped a pudding in the mix white cake mix in my mixer bowl and added the juice, fruit, one egg and 3/4 cup of sour cream. (Greek yogurt would work well in place of sour cream, but my sour cream needed to be used, and if my creation flopped, I didn’t want to waste my Greek yogurt.) I mixed the ingredients for about three minutes. The batter was fluffy and already looked yummy. I resisted. I lined two cupcake pans with 24 cupcake papers and popped my pans into a 350 degree preheated oven for 22 minutes.
Just as this post title says…these cupcakes need no icing. They are perfect without a topping. The cake is tender and light…They stand alone. My sweetie really likes them, so I will be making them again. Notice they are not particularly browned on top…I guess that’s the absence of oil.
Note…brandied fruit is a delicious vanilla ice cream topping, too.
Brandied Fruit Cupcakes
1 Pudding in the Mix White Cake Mix
1 Cup brandied fruit (drained)
1 Cup brandied fruit juice
3/4 cup sour cream or Greek yogurt
Mix all ingredients together until well incorporated and fluffy. (About 3 minutes with stand mixer)
Divided into paper-lined cupcake pans. Makes 24.
Bake in preheated oven for 20 – 24 minutes or until knife inserted into center of test cupcake comes out clean.
Eat test cupcake.
Until next time…
For since by man came death, by man came also the resurrection of the dead. For as in Adam all die, even so in Christ shall all be made alive. 1 Corinthians 15:21-22