Fruit Biscuits

When you think of biscuits, the mind often conjures an image of a flat, crumbly treat ready to be dunked into a hot cup of tea. But have you ever considered fruit biscuits baked in cupcake tins? These delightful creations defy convention, offering a unique twist by rising upwards to become beautifully deep bites of fruity goodness.

The charm of fruit biscuits lies in their versatility. Baking them in cupcake tins not only ensures an even rise but also creates a soft, fluffy centre encased in a crisp, golden exterior. Each biscuit becomes an individual masterpiece, with chunks of fruit adding bursts of flavour and texture. It’s a marriage of biscuit simplicity and cake-like decadence — perfect for those who love a surprise in every bite.

The choice of fruit is where the creativity begins. Soft fruits such as blueberries and raspberries are classic options. Their juices seep slightly into the biscuit dough as they bake, creating delightful pockets of sweetness and a subtle marbled effect. Chunks of apple or pear add a firm texture and a hint of natural tartness, especially when paired with warming spices like cinnamon or nutmeg.

For a tropical flair, diced pineapple or mango chunks bring a juicy vibrancy that’s hard to resist. You might also experiment with banana slices, which melt slightly during baking to create a soft, caramelised interior. For those who prefer something zesty, orange or lemon segments can lend a refreshing citrus note that cuts through the biscuit’s richness.

Dried fruits are equally at home in these biscuits. Raisins, cranberries, or chopped apricots provide chewy bursts of concentrated flavour, and when soaked beforehand, they plump up beautifully during baking. For a festive twist, consider mixing in glace cherries or candied citrus peel, which add both colour and a nostalgic charm.

Fruit biscuits baked in cupcake tins are more than just a treat — they’re a conversation starter. Whether served at a family gathering or savoured during a quiet afternoon, these upward-rising delights are bound to intrigue and impress. So, next time you’re in the mood to bake, why not give this innovative twist a try? With the right fruits, these biscuits promise to elevate your baking repertoire and delight your taste buds.

Fruit Biscuits

These fruit biscuits are a delightful blend of biscuit simplicity and fruity decadence. Baked in cupcake tins, they rise beautifully and offer bursts of flavour in every bite. Perfect for tea time or a sweet snack, they are versatile enough to suit any fruit lover’s palate.

5 from 6 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Biscuits/Cookies, Snack

Cuisine: British

Keyword: Apple, Blueberries, Dairy, Eggs, Fruit, Fruit Biscuits, Raspberry

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 Biscuits

Calories: 187kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 250 g all-purpose flour
• 50 g granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 115 g unsalted butter chilled and cubed
• 120 ml milk
• 1 large egg free range
• 1 tsp vanilla extract
• 1 cup mixed fruit blueberries, raspberries, diced apple, or dried fruits like raisins or cranberries
• 1/2 tsp cinnamon or nutmeg for added warmth
• 1 medium lemon or orange zest only

Instructions

• Preheat the oven to 190°C (375°F) and lightly grease a 12-cup cupcake tin or line with cupcake liners.
• In a large bowl, whisk together the flour, sugar, baking powder and salt. Also add the cinnamon or nutmeg or zest if using.
  250 g all-purpose flour, 50 g granulated sugar, 2 tsp baking powder, 1/4 tsp salt, 1/2 tsp cinnamon, 1 medium lemon
• Add the chilled butter cubes to the dry ingredients. Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
  115 g unsalted butter
• In a separate bowl, whisk together the milk, egg and vanilla extract.
  120 ml milk, 1 large egg, 1 tsp vanilla extract
• Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing.
• Gently fold in your chosen fruit, ensuring even distribution throughout the dough.
  1 cup mixed fruit
• Scoop the dough into the prepared cupcake tins, filling each cup about 3/4 full.
• Place the tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the centre comes out clean.
• Allow the biscuits to cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.

Notes

Storage:

Store in an airtight container at room temperature for up to 2 days, or freeze for up to 1 m

Nutrition

Calories: 187kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 132mg | Potassium: 75mg | Fiber: 1g | Sugar: 7g | Vitamin A: 334IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 1mg