Dry Fruit Cupcakes
jorge garcia martinez
These cupcakes are seasonal delights in Mexico; we use them in December. The fruits can be substituted with raisins, almonds, chopped walnuts, or blueberries, and canned pineapple can be added.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
35
Servings
  • 1/2 kilos flour
  • unsalted butter , for the molds and breadcrumbs to coat the molds
  • 3/4 kilos Gamesa® pancake mix
  • 1 kilo unsalted butter
  • 1 kilo egg
  • 1 can milkmaid
  • 250 grams sugar
  • 3 tablespoons baking powder
  • 1 cup cow's milk
  • 15 tablespoons liquid vanilla
  • 1 kilo fruit , chopped crystallized fruit
Preparation
30 mins
30 mins
Low
  • Preheat the oven to 180°C.
  • Mix everything together to create a smooth batter, ensuring everything is well combined. Stir the fruit in with a wooden spatula.
  • Grease the molds with butter and dust with breadcrumbs.
  • Fill the molds and bake at 180ºC for a maximum of 30 minutes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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