Apricot cupcakes

    30 min

    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

    Serves: 12 

    • 125g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon ground cinnamon
    • 120g butter, at room temperature
    • 3 eggs
    • 100g caster sugar
    • 1 teaspoon vanilla extract
    • 6 to 8 ripe apricots

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 200 C / Gas 6. Line a 12 hole muffin tin with paper cases.
    2. In a mixing bowl, combine the flour with baking powder and cinnamon.
    3. In a saucepan, melt the butter then remove from the heat and cool until lukewarm.
    4. 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.
    5. 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.
    6. 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.

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