Boozy Christmas Cake Cupcakes
Rich, dense and simply decadent, these Boozy Christmas Cupcakes are made with brandy, rose water and molasses soaked fruits, nuts, and spices - and are an exquisite treat to add to your Christmas dessert table!
- Prep time
- 30 min
- Cook time
- 50 min
- Yield
- 14 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2/3 cup Strawberry jam
- 1/2 cup fruit and peel mix
- 1/4 cup candied ginger
- 12 medjool dates pitted (leave whole)
- 2/3 cup raisins
- 2/3 cup pecans
- 1/4 teaspoon cardamom
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 3 teaspoons rose water
- 2 teaspoons vanilla extract
- 2 teaspoons molasses
- 1/3 cup maple syrup
- 1/3 cup brandy
- 1/2 cup light brown sugar
- 3/4 cup Spelt flour
- 1 stick butter (softened)
- 3 eggs
Instructions
- 1
For the boozy fruit/nut mix:
- 2
Add the Strawberry jam, fruit and peel mix, candied ginger, medjool dates, raisins, pecans, cardamom, cloves, nutmeg, cinnamon, rose water, vanilla extract, molasses, maple syrup and brandy to a container, mix till well blended. Cover and keep in a cool dry place for 3-4 days.
- 3
For the Boozy Cupcakes:
- 4
Then, on the 4th day -
- 5
Preheat oven to 300 degrees
- 6
Then place the boozy fruit/nut/spice mix in a food processer (this way you don't have to hand chop everything before) and pulse a few times.
- 7
Then add in the light brown sugar, Spelt flour, butter and eggs into the food processor and pulse till well blended.
- 8
Spoon mix into lined cupcake tray and bake for 45-50 minutes - check with a toothpick to make sure cupcakes are not sticking to it and are done.
- 9
Let cool completely and enjoy.
- 10
*The longer these sit, the better they seem to taste.