Apricot cupcakes

Apricot cupcakes


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About this recipe: 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.


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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