Fruitcake Cupcake Holiday Wreath

Name: Fruitcake Cupcake Holiday Wreath
Yield: 24
Ingredients: 1 cup orange juice; ½ cup dried apricot, chopped; ½ cup golden raisin, chopped; ¼ cup dried cherry, chopped; ½ cup raisin, chopped; ¼ cup dried fig, chopped; ¼ cup dried cranberry; 16 tablespoons unsalted butter, room temperature; ¼ cup dark brown sugar; ¾ cup light brown sugar; 3 large eggs; 1 teaspoon vanilla extract; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon allspice; ½ teaspoon kosher salt; 2 cups all purpose flour, sifted; 2 teaspoons baking soda; ½ cup pecan, chopped; 1 tablespoon lemon zest; nonstick cooking spray, for greasing; 2 cups powdered sugar, sifted; 4 tablespoons lemon juice

Recipe by Frank Tiu from tasty.co

Desserts

Ingredients

24 servings

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1 cup orange juice
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½ cup dried apricot, chopped
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½ cup golden raisin, chopped
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¼ cup dried cherry, chopped
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½ cup raisin, chopped
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¼ cup dried fig, chopped
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¼ cup dried cranberry
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16 tablespoons unsalted butter, room temperature
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¼ cup dark brown sugar
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¾ cup light brown sugar
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3 large eggs
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1 teaspoon vanilla extract

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2 teaspoons ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon allspice
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½ teaspoon kosher salt
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2 cups all purpose flour, sifted
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2 teaspoons baking soda
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½ cup pecan, chopped
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1 tablespoon lemon zest
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nonstick cooking spray, for greasing
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2 cups powdered sugar, sifted
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4 tablespoons lemon juice

Instructions

Make the fruit: In a small pot, warm the orange juice over medium heat for 3 minutes.
Add the dried apricots, golden raisins, dried cherries, raisins, dried figs, and dried cranberries. Simmer for 5 minutes, until the fruit absorbs some of the liquid.
Transfer the fruit and their cooking liquid to a medium bowl and cover with plastic wrap. Soak and refrigerate for at least 6 hours or overnight, then drain.
Preheat the oven to 350°F (180°C).
Make the cake batter: In a large bowl, cream the butter with an electric hand mixer until fluffy.
Add the light and dark brown sugars and beat for 3 minutes, or until smooth and creamy.
Add the eggs, 1 at a time, and beat until well combined.
Add the vanilla, cinnamon, nutmeg, allspice, and salt, and beat for 2 minutes, or until smooth.
Add the flour, baking soda, pecans, lemon zest, and the soaked fruit, and fold with a rubber spatula until well incorporated.
Grease 2 12-cup muffin tins with nonstick spray.
Using a 2-tablespoon ice cream scoop, add a scoop of batter to each of the muffin cups.
Bake for 20 minutes, or until golden brown. Let cool before icing.
Make the icing: In a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
Drizzle the icing over the fruitcakes, then serve.
Enjoy!