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Patagonian Welsh Cupcakes Recipe

By

Veg CD CBF Argentinean 40mins plus cooling

A Vegetarian cupcake based on the traditional Welsh Black Cake recipe.

Yield:

Makes 12

Prep & Cook Time:

 40 mins

Recipe Tags: Cold Vegetarian Dried Fruit Nuts Cakes Teatime Baked fayre Argentina Sth America South American

 

Ingredients

100g/4oz Mixed Fruit (see tips below)
2 tbsp Molasses
100g/4oz Brown Sugar
teasp Cinnamon
1 tbsp Rum
90ml/3fl.oz. Water
75g/3oz Butter or Margarine
150g/+5oz Self Raising Flour
25g/1oz Chopped Walnuts

1 Egg, beaten
For the topping
4 tbsp Icing Sugar
1 tbsp Lemon Juice plus a little water

Instructions

 

1. Preheat the oven to 180C, 350F, Gas Mark 4 and place 12 cupcake cases on a baking tray. Place the mixed fruit, molasses, brown sugar, cinnamon, rum and water in a large saucepan, bring to the boil, stirring with a wooden spoon and continue to boil for 5 minutes, stirring from time to time.

 

2. Remove the pan from the heat stir for 1 minute  then add the butter and continue to stir until the butter has melted, and the mixture is well blended and has cooled a little.

 

3. Add the flour, nuts and egg and mix well with a wooden spoon then half fill the prepared cases and bake for 12 - 15 minutes until risen and firm to the touch. Once cooked, transfer to a wire rack and allow to cool completely.

 

 

4.  Once the cakes are cold, place the icing sugar in a small bowl, add the lemon juice and about 2 teaspoons of water, mix well then drizzle over each cake. Allow to set for about 20 minutes at room temperature.


Main equipment required to make this recipe

12 Cupcake Cases

Large Saucepan

Wooden Spoon

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Tips, Options and Substitutions

 

Use a generic mixture of dried fruit or mix your own using ingredients such as raisins, sultanas, mixed peel, glace cherries

Use whatever nuts you have available

   

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