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!
Ingredients
For the boozy fruit/nut mix:
- 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
For the batter:
- 1/2 cup light brown sugar
- 3/4 cup Spelt flour
- 1 stick butter softened
- 3 eggs
Instructions
For the boozy fruit/nut mix:
- 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.
For the Boozy Cupcakes:
- Then, on the 4th day -
- Preheat oven to 300 degrees
- 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.
- Then add in the light brown sugar, Spelt flour, butter and eggs into the food processor and pulse till well blended.
- 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.
- Let cool completely and enjoy.
- *The longer these sit, the better they seem to taste.
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Nutrition
Serving: 1g | Calories: 331kcal | Carbohydrates: 54g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 78mg | Fiber: 3g | Sugar: 41g
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