Prune Cupcakes Recipe

Name: Prune Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons butter melted; 3 large eggs; 1 3/8 cups plain flour sifted; 1 teaspoon baking powder; 1 5/8 cups prunes cut to small pieces; 1 tablespoon rum compound or liqueur; 1 teaspoon vanilla extra; 7/8 cup brown sugar; 1 teaspoon baking soda; 3 3/8 tablespoons milk Fresh

Servings: persons

7 tablespoons butter melted
3 large eggs
1 3/8 cups plain flour sifted
1 teaspoon baking powder
1 5/8 cups prunes cut to small pieces
1 tablespoon rum compound or liqueur
1 teaspoon vanilla extra
7/8 cup brown sugar
1 teaspoon baking soda
3 3/8 tablespoons milk Fresh

1
Beat prunes, sugar, rum compound and baking soda till thick and sticky then slowly add in 50ml milk, mix well.
2
Add in eggs one at a time and mix well.
3
Then use hand whisk to mix in the sifted flour and baking powder.
4
Lastly add in melted butter and mix well.
5
Pour into paper cups about 3/4 full and decorate with a prune (flatten) on top.
6
Bake in preheated oven at 180C for about 25 mins.
7
Leave cake to cool and dust some icing sugar or snow powder on top.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 7 tablespoons butter melted, 3 large eggs, 1 3/8 cups plain flour sifted, 1 teaspoon baking powder, and more.

Yes, Prune Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Prune Cupcakes

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