MINIATURE FRUITCAKE CUPCAKES

Miniature Fruitcake Cupcakes image

Provided by Dot Shirley

Time 45m

Number Of Ingredients 12

1/2 box graham cracker crumbs
1 stick unsalted butter room temperature
1 c sugar
1 tsp baking powder
2 large eggs, separated
1 c milk
1 c each: raisins, chocolate chips, chopped pecans or walnuts
TOPPING
1 c sugar
1 can(s) small size crushed pineapple drained
1 jar(s) 10 oz size red maraschino cherries drained
1 jar(s) 10 oz size green maraschino cherries drained

Steps:

1. Fill muffin pans with foil or holiday paper cups.
2. Preheat oven to 350* Place oven rack in center of oven.
3. With electric mixer, cream room temp. butter and sugar til blended. Mix crumbs, baking powder, egg yolks, and milk. Do not over mix.
4. Beat egg whites til stiff and fold gently into the mixture.
5. Add fruits and nuts gently folding into mixture. Chocolate chips come in a bag.....any brand will do. Which ever you like, Nestles, Hersheys, etc. Remember...chocolate melts when cooked. no need to chop, cut or smash.
6. Spoon into paper cup lined muffin pans. Fill 3/4 full. The egg whites will give heighth to the muffins.
7. Bake at 350* 15-20 mins til set but not hard when pressed in center. Toothpick will come out clean when pressed into top of muffin.
8. While muffins are baking, mix sugar and drained pineapple and cook til syrupy about 15 mins.
9. Slice all cherries in half and mix with cooked pineapple.
10. When pineapple/cherry mixture is cooled and cupcakes are cooled, spoon cherry mixture on top of each cupcake.
11. These are beautiful and delish the day of baking. It's hard to eat just one. Especially if they are still slightly warm inside.