Cupcakes English cake

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  • Unsalted butter: 200 g
  • Brown sugar: 200 g
  • Flour unleavened: 375 g
  • Corn starch: 50 g
  • Eggs: 5
  • Baking powder: 2 Tablespoons of salt
  • Cremor tartar: 1 Teaspoon
  • Brandy: 100 ml
  • Sultanas: 100 g
  • Cherries in syrup or cristalisadas: 200 g
  • Almond laminated: 200 g
  • Apricots dried: 150 g
  • Cravinhos: 2
  • Salt: 1 coffee Spoon
  • Grated rind and juice of a la


With six to eight hours in advance, let the raisins to soak in the brandy. Cover with cling film. Chop the cherries and apricots. Preheat the oven to 180 C. cream the butter with the sugar until you get a cream. Add the eggs one at a time, beating well.

Join the rind, juice of oranges and cloves previously milled in the mortar and bata. Add the raisins and the brandy , and then the remaining fruit. Mix the flour with the salt and the cremor tartar and involves carefully.

Put boxes of paper forms of muffins and fill 2/3 of each mass. Bake in the oven for about 15 minutes.

Extend the massapão up to stay with less than 0.5 cm thick and cut slices of the size of the muffins. Once it has fully cooled, brush the top of each one with sweet apricot, place a slice of massapão and garnish with cherries in syrup.

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