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Prep 25min
Total1hr30min
Servings28
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Ingredients
Cupcakes
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
Rum Buttercream Frosting
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
Decorations, if desired
Additional dried apricots, pineapple, cherries or cranberries
Additional pecans
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Steps
1
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.
2
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.
3
Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
4
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.
5
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.
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If you don't want to purchase 3 different types of dried fruit, purchase 2, and use 3/4 cup of each.
If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
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