Usuba
Citrus Cupcake with Raisins and Candied Fruits
Aromatic yeast cake with raisins, candied fruits and spices. The dough is infused with rum and lemon zest, topped with apricot jam and decorated with almonds.
- Total
- 45 min
- Standard serving
- 112.1 g
Ingredients
Total 14
Instructions
- 1
Step 1
Sift the flour. Heat the milk to 40–50 °C, dissolve the yeast, sugar, and vanilla sugar in it.
Pour the flour in a mound, make a well in the center and pour in the milk with yeast. Carefully knead the sponge and let it rest for 10 minutes.
- 2
Step 2
Salt the dough, beat in the eggs, add butter and knead the dough until smooth.
Cover with a towel and place in a warm place for 25 minutes.
- 3
Step 3
Rinse the raisins, pat them dry with a napkin, wrap in cloth and pour rum over them. Let steep for 1 hour.
Place the raisins in a sieve to drain the rum.
- 4
Step 4
Add raisins and candied fruits to the dough. Sprinkle with cinnamon, cloves, add lemon zest and knead the dough once more.
Put in a warm place for 25 minutes.
- 5
Step 5
Preheat the oven to 180°C. Fill a round muffin tin with batter.
Bake for 45–50 minutes until golden brown.
- 6
Step 6
Remove the cupcake from the oven, turn it out onto a cooling rack, and let it cool completely.
- 7
Step 7
Heat the jam in a water bath and spread it on the cupcake from all sides.
- 8
Step 8
Decorate the cupcake with chopped almonds and thin lemon slices.
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