WHOLEWHEAT APRICOT CUPCAKES
COOKBOOK: Simple & Delicious Cupcakes
A simple and easy to make cupcake.
No cream, no fancy stuff! I call this a controlled intake of cake :)
Absolutely delicious! I made these for the family so I wasn’t too particular about the mandarin segment. If you are making these for a tea party, peel the lining off the segment, much nicer in presentation.
1/2 cup softened butter
1/2 cup soft brown sugar
2 teaspoons of honey
2 eggs, lightly beaten
2/3 cup wholemeal four
1 1/2 teaspoons baking powder
1 teaspoon ground allspice
1/2 cup dried apricots, chopped finely (in processor)
4 tablespoons of apricot jam
slices of apricots or mandarins for decoration
Preheat oven to 375F/ 190C. Put 14 paper cases in two muffin pans or you can put 14 double-layered cases on a baking sheet on oven tray.
Place the butter, sugar, honey in a bowl and beat together until light and fluffy. Gradually add the eggs, beating well after each addition. Sift in the flour, baking powder, and allspice and using a spoon, fold in the mixture with the chopped apricots. Spoon the mixture in the paper cases.
Bake the cases in the oven for 15-20mins, or until risen, golden brown and firm to touch. Transfer to a wired rack. Allow to cool (approx 10-15mins)
When the cupcakes are cool to touch, place jam in a microwave safe bowl. Place in microwave oven for 150sec until it is soft. Brush the apricot jam over the top of each cupcake and decorate with a slice of apricot or mandarin.