This recipe is perfectly suited to the theme of Easter baking, because it is quite it corresponds to the taste, appearance, aroma and method of preparation. Cupcake kugelhopf popular in Alsace and in Austria, so it is quite hard to find out the origin of the product. Every region has its own proprietary recipe, which differ mainly in the types of dried fruit, alcohol, in which they soaked, and occasionally very very unusual additives in the form of chocolate or coffee in one part of the test (by the way – is the idea!). The name of this cake is derived from the German word "ball" because the batter while baking, it rises magnificently, evenly and really looks like a ball. Siblings of gugelhupf Italian panettone, French brioche and our Easter cakes. I propose my own version of the fruitcake, for example, grapefruit chopped in a blender and simplified the process of kneading. As a result, the cake turned out a bit airy texture with a pronounced citrus flavor.