Martha Washington Cupcakes

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READY IN: 35mins
SERVES: 24
YIELD: 2 dozen
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup butter, room temperature
  • 5
    eggs, separated, at room temperature
  • 2
    cups total , chopped dried fruit (apples, pears, apricots, cherries, blueberries)
  • 14
    cup chopped almonds
  • 1
    cup sugar
  • 1 14
    cups flour
  • 1
    teaspoon mace
  • 1 14
    teaspoons nutmeg
  • 18
    cup orange juice
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DIRECTIONS

  • Preheat oven to 350. Line muffin tin with paper baking cups.
  • Beat egg whites until soft peaks form.
  • Cream butter, then slowly add to the egg whites.
  • Slowly add sugar to the egg white/butter mixture, then add egg yolks.
  • Add flour, mace, nutmeg, and orange juice gradually.
  • By hand, stir in fruit and nuts.
  • Pour into muffin tin and fill cups 1/2-2/3 full.
  • Bake at 350 for 20 minutes or until done.
  • Frost with any cream cheese frosting, or just dust with powdered sugar.
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