If it be not ripe, it will draw a man’s mouth awry, with much torment, but when it is ripe, it is as delicious as an apricot.
– Captain John Smith, General History of Virginia (1624)
First of all, I’d like to apologize for the lateness of this post! I’ve been quite busy at work, especially with the holidays around the corner. It’s either I’m on work mode, or vacation mode.
However, now, I am on blogging mode!
Apple + Plum + Peach + Apricot = Persimmons
Sadly, I’ve actually never had a persimmon until a few days before making this recipe. I can’t believe I have missed out all these years!
For those who don’t know, a persimmon (also called sharon fruit in the UK apparently) is a fruit that looks similar to a tomato. It has the texture of a plum and tastes a bit like a combination of apples, plums, peaches and apricots, but different! It’s a bit hard to describe the flavor, but it’s like the baby of all my favorite fruits :)
After having one, I immediately wanted to bake something with it.
Luckily, the awesome markets here in London sell lots of persimmons this time of year. I managed to get a whole box of them (about 20 persimmons) for just 1 pound sterling!
While making this recipe, I also made two jars of persimmon jam. I practically just eat them out of the jar and don’t even bother putting them on toast.
Let’s Get Drunk on Cupcakes
I wanted to make my cake more interesting so I decided to add some liquor to it, and I figured brandy could work! The original recipe for this cupcake only infused it in the blackcurrants added to this cupcake, but I wanted to give it a bit more a boozy taste so I added them in the frosting as well.
A little bit of orange juice added fruitiness to it! Next time, I will probably put some juice from the persimmons as well.
Feel free to experiment with other liquor! I’m thinking maybe Grand Marnier, or some Cherry Brandy and substitute the blackcurrants for cherries. Maybe you can even add it to the actual persimmon puree!
Drunken Persimmon Cupcake Recipe
This drunken persimmon cupcake recipe is so wonderful, and here is why:
- It comes out really moist and flavorful.
- It’s infused with brandy.
- It’s made from persimmons!
It also makes for a wonderful present to your friends, coworkers or family. Just place them in a lovely cupcake tin or box!
I hope you enjoy making these drunken persimmon cupcakes as much as I did!
Happy Baking :)
- 3/4 cup dried currants, raisins or cherries
- 1/2 cup brandy or your choice of liquor
- 2 cups all-purpose or whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter, melted
- 1 1/2 cups persimmon purée
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- Lovely sprinkles of your choice - I bought snowflakes :)
- 1/4 cup of butter, softened
- 2 cups of confectioner's sugar
- 3 - 4 tablespoons of orange juice
- 2 - 3 tablespoons of brandy
- Preheat oven to 350 degrees Fahrenheit or 170 degrees Celcius. Line cupcake pan with cupcake liners.
- In a saucepan, bring the blackcurrants and brandy to a boil until the brandy has reduced a bit. Turn off heat and let the blackcurrants sit and absorb the brandy until they cool down.
- To make the persimmon puree, make sure your persimmons are really ripe. Slice of the top part with the leaves. Take a spoon and spoon out the insides into a bowl. They will be really soft so just mash them with a fork or a potato masher. You can also put them in a blender if you have one.
- In a large bowl, combine the flour, cinnamon, salt and nutmeg (sifting it would be better, but not necessary), then add the sugar.
- In a medium bowl, mix the persimmon puree and baking soda until well incorporated and let it sit for awhile.
- Mix together the melted butter in the persimmon mixture. It might be quite hard to mix, but put your arm muscles to work! Beat in the eggs until well mixed. Then add the vanilla.
- Make a well in middle of the flour mixture and gently stir in the persimmon mixture. Fold the currants with the brandy and gently mix until incorporated into the batter.
- Fill the cupcake liners about 3/4 of the way with the batter. Bake for about 20 to 30 minutes until a toothpick inserted in the cupcakes come out clean.
- While the cupcakes are baking, prepare your icing by combining the butter and confectioner's sugar until well incorporated. Slowly add in the orange juice and brandy a little bit at a time until you get your desired consistency.
- When the cupcakes are out of the oven and have cooled down, put some frosting on top of the cupcakes and sprinkles. Enjoy as dessert or a snack.
- Store leftovers in a cupcake tin, box or tupperware.