Fruit Pastry Cupcake

          I just love the look & taste of this cake. It looks pretty & the orange-flavour cake is just so irresistible. For sure this is not going to be the last time I'm baking it. I understand that it was very popular among bloggers at  one time, long before I was a blogger. Among those who've tried baking it include Baking Mum,  Happy Home Baking  & Small Small Baker.  

          Instead of baking a whole cake, I've used this recipe to bake my Fruit Pastry Cupcakes. It makes about 6 large cupcakes.
         

I'm submitting this post to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min's Blog.

Fruit Pastry Cupcake

Ingredients:
500g fruits (apricots, peaches, pears, cherries, plums, orange, pineapple, or any other fruit not too juicy) - I used canned peaches, fresh blueberries & strawberries.
2 tbsp sugar

100g butter, soften at room temperature
200g castor sugar
50g sour cream
3 eggs
1 tsp pure vanilla extract
1 tsp lemon or orange zest (I used orange.)
210g plain flour (sifted together with baking powder.)
1 tsp baking powder

Method:

1. Wash,  drain & cut (chunks or slices, as desired) fruits. Sprinkle with sugar, toss & set aside.
2. Line cupcake pans with paper liners.
3. Cream butter, sugar and sour cream till light and fluffy.
4. Add in the eggs, one at a time, & beat till incorporated in the batter. (If the mixture appears curdled, add a spoon of the flour.)
5. Add vanilla extract and orange zest. Mix to combine.
6. Fold in flour & baking powder & mix till smooth.
7. Pour batter into cupcake liner & smooth out the top with a spatula.
8. Arrange fruits on top. Don’t press the fruits too hard into the batter. Decorate the fruits as desired.
9. Bake in pre-heated oven at 180 deg C for 30-40 minutes or until a skewer comes out clean when inserted into the cake.
10. Remove cupcake pans from oven. Leave cakes to cool in the pans for about 5-10 mins. Remove cakes from pans & transfer to wire rack & leave to cool completely. Dust cakes with some icing sugar if desired.