Boozy Christmas Cake Cupcakes

• Produce

  • 1/4 cup Candied ginger
  • 12 Medjool dates
  • 2/3 cup Raisins

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/3 cup Maple syrup
  • 2 tsp Molasses
  • 2/3 cup Strawberry jam

• Baking & Spices

  • 1/2 cup Brown sugar, light
  • 1/4 tsp Cardamom
  • 1/2 tsp Cinnamon
  • 1/8 tsp Cloves
  • 1/2 cup Fruit and peel mix
  • 1/8 tsp Nutmeg
  • 3/4 cup Spelt flour
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 2/3 cup Pecans

• Dairy

  • 1 stick Butter

• Beer, Wine & Liquor

  • 1/3 cup Brandy

• Liquids

  • 3 tsp Rose water

Found on runninsrilankan.com

Description

Directions

• Add the Strawberry jam, fruit and peel mix, candied ginger, medjool dates, raisins, pecans, cardamom, cloves, nutmeg, cinnamon, rose water, vanilla extract, molasses, maple syrup and brandy to a container, mix till well blended. Cover and keep in a cool dry place for 3-4 days.
• Then, on the 4th day -
• Preheat oven to 300 degrees
• Then place the boozy fruit/nut/spice mix in a food processer (this way you dont have to hand chop everything before) and pulse a few times.
• Then add in the light brown sugar, Spelt flour, butter and eggs into the food processor and pulse till well blended.
• Spoon mix into lined cupcake tray and bake for 45-50 minutes - check with a toothpick to make sure cupcakes are not sticking to it and are done.
• Let cool completely and enjoy.
• *The longer these sit, the better they seem to taste.