Holiday Fruit Cupcakes with Rum Buttercream Frosting

 

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

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.