HOLIDAY FRUIT CUPCAKES WITH RUM BUTTERCREAM FROSTING

Holiday Fruit Cupcakes with Rum Buttercream Frosting image

Enjoy the flavor of fruitcake in a terrific, tender cupcake. Topped with rum frosting, it's a perfect holiday dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 28

Number Of Ingredients 19

Ingredients

2 3/4 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
1 2/3 cups granulated sugar
5 egg whites
2 teaspoons vanilla
2 teaspoons rum extract
1 1/4 cups milk
1/2 cup finely chopped dried apricots
1/2 cup finely chopped sweetened dried pineapple
1/2 cup sweetened dried cherries or cranberries
1/2 cup chopped pecans
6 cups powdered sugar
2/3 cup butter or margarine, softened
1 tablespoon dark rum or 1 teaspoon rum extract
3 to 4 tablespoons milk
Additional dried apricots, pineapple, cherries or cranberries
Additional pecans

Steps:

Heat oven to 350°F. Place paper baking cup in each of 28 regular-size muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla and rum extract. On low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended. Stir in dried fruit and pecans.
Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in rum and 3 tablespoons milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost cupcakes. Decorate with dried fruit and pecans.

Nutrition Facts : Calories 330, Carbohydrate 53 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake, Sodium 140 mg, Sugar 42 g, TransFat 1 g