Saturday, 25 September 2010

Apricot Cupcakes with Butter Cream

I have never been a big fan of tin fruit but I think tin apricots or peaches work really well with sponge cake, so making apricot cupcakes was an obvious choice. I think baking is not always about opening a book and then going out and buying the ingredients but about opening the cupboard and deciding what you can make with what you have at hand. So in my cupboard I had a tin of breakfast apricots and of course I always have the basic baking ingredients! I think apricot cupcakes work really well especially with the butter cream.

Now for the recipe:

2 Free Range Eggs
4 oz/110 g of Caster Sugar
4 oz/110g of Self Raising Flour
4 oz/110g of Margarine
Small tin of Apricots in Fruit Juice (drain and keep juice and chop up finely)


8oz/225g Butter
12 oz/350g Icing sugar
1 dessert spoon of Fruit Juice
1dessert spoon of milk or cream
tsp of Vanilla extract

Preheat oven to 180c/gas mark 4/350 f. Line a cupcake tin with 12 cases (I used silicone ones).  Cream butter and sugar together. Whisk in both eggs ( by hand or with an electric whisk). Sift and fold in flour then fold in apricots with a little of the juice. Divide between cupcake cases and bake for 25 minutes or until golden brown and firm to touch. Allow to cool before icing.

To make frosting cream sifted icing sugar and butter together then mix in fruit juice, vanilla and milk. The mixture should be stiff so you may need to add more icing sugar. Mix well.  I used a piping bag to decorate but you could just smooth some on and use a fork to make peaks. I decorated with a sugar sprinkles but you could use some of the apricot or decoration of your choice. I usually cool in the fridge to allow frosting to set. Enjoy!!!

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