Tu B’Shvat Blondie-cakes

These blondie cupcakes are so good you’ll definitely want to save the recipe for next year’s Tu B’shvat but you can also make them right away to use up leftover dried fruit (I know I’m not the only one with extras).

I used a diced dried fruit mix containing papaya, pineapple, kiwi, and craisins. You can substitute any fruit and nut trail mix or dice up whatever dried fruits you have handy.

Ingredients:

2/3 cup flaked coconut
2/3 cup chocolate chips
2/3 cup slivered almonds
2/3 cup diced dried fruit
1 2/3 cup flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 cup margarine
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners. Stir together the coconut, chocolate chips, almonds, and dried fruit in a bowl.
2. Beat the margarine and brown sugar in a mixer until fluffy. Add eggs and vanilla. Add flour, baking powder, and salt. Mix until well combined.
3. Mix 1 cup of the coconut mixture into the batter.
4. Fill muffin cups 3/4 full. Sprinkle remaining coconut mixture over tops and press topping gently into batter. Bake 25 minutes or until a toothpick inserted into center comes out with crumbs but not wet.
   

Parve. Yield 1 dozen.

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Recipe adapted from Martha Stewart.
Photo credit: Savvima