Christmas Stollen Cupcakes
ready in 1 hr 25 min.
- ½ cup raisins
- 2 Tbsps Rum
- 1 ¾ cups all-purpose flour
- ¾ cup almonds (chopped)
- ½ cup candied Orange peel (finely chopped)
- ½ cup candied Lemon peel (finely chopped)
- ½ tsp cinnamon
- ½ tsp baking soda
- 1 ½ tsps Baking powder
- 1 egg
- ½ cup brown sugar
- 4 Tbsps Oil
- 1 cup Buttermilk
Place raisins and rum in a small bowl and let stand for 20 minutes.
Position oven rack in the center of the oven. Preheat oven to 350º F. Line a mini muffin tin with mini paper cupcake liners.
In a large bowl, mix flour, almonds, orange peel, lemon peel, cinnamon, baking soda, and baking powder together. In a separate bowl, lightly whisk egg; add sugar, oil, buttermilk, raisins and rum, mixing well. Add egg mixture to dry ingredients, mixing until ingredients are moist.
Spoon or pour batter into prepared muffin cups. Bake for 12 to 15 minutes, or until a wooden toothpick inserted in the center of the muffin comes out clean.
Cool in the pan on a wire rack for 10 to 15 minutes. Remove from pan an cool completely before decorating.
In a mixing bowl, combine confectioners' sugar and lemon juice; mix with an electric mixer until smooth. Spoon 1/4 of the icing into a separate bowl and add the cocoa powder, mixing to incorporate. Set aside. Add a few drops of green food coloring into the remaining icing, mixing to incorporate the color. Spread the green icing on 26 muffins. Spread chocolate icing on the remaining two muffins and cut in half; set aside.
Decorate the green muffins with flaked coconut and dragèes. Arrange 3 muffins as a triangle of 4 serving plates (using 12 muffins in total). Cut 14 green muffins in half. Arrange 3 halves on each side of the triangle in a tree shape. Place 1 green half on the top of triangle and 1 chocolate half on the bottom to represent the tree trunk. Repeat until you have 4 complete trees. Place a slice of starfruit at the top of the tree. Serve.