Cupcakes just got extra fancy! The delicious sweet flavour of the apricot is highlighted in these delicate, feminine little cakes. Ideal for special occasions like Mother's Day.
8 people made this
125g plain flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
120g butter, at room temperature
100g caster sugar
1 teaspoon vanilla extract
6 to 8 ripe apricots
Method Prep:10min › Cook:20min › Ready in:30min
Preheat the oven to 200 C / Gas 6. Line a 12 hole muffin tin with paper cases.
In a mixing bowl, combine the flour with baking powder and cinnamon.
In a saucepan, melt the butter then remove from the heat and cool until lukewarm.
In a separate mixing bowl, beat the eggs with sugar until creamy and pale. Add the vanilla and beat in the butter. Add to the flour and stir carefully with a wooden spoon. Spoon the mixture into the prepared paper cases, taking care only to fill 1/3 to 1/2 of the way up ensuring a good rise.
Cut the apricots in half, remove the stone and slice thinly across. Arrange the slices in the cake mixture in the shape of a flower.
Bake in the preheated oven for 20 minutes until risen and golden brown. Remove from the oven and allow to cool fully on a wire rack before serving.