With Apricot Cream Cheese Frosting
I hope your week ended well and your weekend will be fantastic. We started the weekend with a bout of rain. The temperatures are going to continue dropping, maybe some areas will even get some frost. I almost thought it was going to rain stair rods, but fortunately the rain usually stops very quickly, here.
I don’t know how many of you remember the Bangladesh factory disaster. It happened seventeen days ago, and caused the death of more than one thousand people. For 17 days, a seamstress lay trapped beneath thousands of tons of wreckage. Day temperatures are currently in mid 30s (°C) (95°F). She survived on dried food scattered around her and small sips of water. In the last two days, she drank only small sips of water. She kept on banging a pipe to attract attention, and finally someone miraculously heard her and was saved. It was such a moving story, sad but with a very happy ending. I wish her a speedy recovery and really admire her strength and determination.
Back to baking. I seem to love baking with Apricots, I don’t know why. I think it’s probably because of their bright orange colour. I love orange because it’s the colour of sunshine, enthusiasm and happiness. I don’t just use apricots for baking I also add them to my cereal, stews, pancakes, cakes and even salads, when they are in season. There are also several recipes for grilling apricots, with bacon of course. You know I am a die-hard bacon supporter.
Today I want to share with you the recipe for Apricot Cupcakes. I made them two days ago, and really enjoyed eating them. They were very nice. I promise. So here we go…
Remember to always assemble all ingredients before you start.
Combine water and sugar in a small pan (pot), stir over the heat without boiling until sugar is dissolved. Bring to the boil and remove from heat.
Cool the resulting syrup to room temperature before using.
Combine butter, vanilla essence (extract) and egg yolks in a mixing bowl.
Beat until thoroughly combined. It will look more like scrambled egg, but don’t worry.
With the mixer on medium speed, gradually pour the cooled syrup in a thin stream into the butter-egg mixture, also beating at the same time.
Continue beating and adding the syrup until all the syrup is mixed in. This is what the mixture should look like after you’ve gradually poured the syrup and beaten well.
Stir in the sifted flour, all at once.
This is what the mixture should look like after you’ve stirred in all the sifted flour.
Fold in Apricots, gently, until combined.
This is what the mixture should look like after stirring in the apricots.
Beat egg whites, with an electric mixer, until soft peaks form.
Fold half the egg whites into the mixture, then fold the remaining egg whites, gently until combined.
The final mixture should look like this.
Spoon mixture evenly into 14 paper cases. Bake at 400°F (200°C) for about 20-25 minutes or until golden and a toothpick inserted in the middle comes out clean
Remove from the oven, stand a few minutes.
Transfer onto wire rack to cool.
Serve without frosting.
Or frost the top with apricot frosting and decorate with half an apricot (I used dried apricots).
I had mine with tea. It tasted really nice.
I really enjoyed eating these cupcakes. I hope you do too.
Apricot Cupcakes with Apricot Cream Cheese Frosting
Preparation time: 20 minutes + 30 minutes cooling time; Total cooking time: 20-25 minutes; Makes: 14 cupcakes
- 80ml (⅓ cup, 2.7fl oz) water
- 180g (¾ cup, 6oz) sugar
- 125g (½ cup, 4½oz, 1stick + 1 tablespoon) butter
- 1 teaspoon vanilla essence
- 3 eggs, separated
- 225g (1¾ cups, 8oz) self-raising flour (I used all-purpose & just added baking powder)
- 165g (1 cup, 6oz) dried apricots, chopped into small pieces
- Line a 12-hole muffin tin with paper cases. Preheat the oven to 400°F (200°C)
- Combine water and sugar in a pan, stir over heat without boiling until sugar is dissolved. Bring to boil, remove from heat, cool syrup to room temperature.
- Beat butter, vanilla and egg yolks together until thoroughly mixed. With mixture on medium speed, gradually pour in syrup in a thin stream, continue beating until all the syrup is mixed in.
- Stir in sifted flour all at once. Fold in
- Beat egg whites until soft peaks form, fold half the egg whites into the mixture, then fold remaining egg whites gently into the mixture.
- Spoon mixture evenly into the paper cases. Bake at 400°F (200°C) for about 20-25 minutes or until a toothpick inserted in the middle comes out clean. Stand a few minutes before transfering onto wire rack to cool
- **I weigh the flour and butter. I do not use cup measures. The weight of a cup of flour tends to vary based on individual interpretation, publication and size of cup used (from 125g to 130g to 155g per cup)
- Cup measures based on 1 cup = 125g flour so that would be the US cup of 237ml, not the Australian Cup.
CREAM CHEESE FROSTING (use half of this recipe for one batch of cupcakes)
- 60g (½ cup, 2oz) finely chopped dried apricots
- 180ml (¾ cup, 6fl oz) water (for a thicker frosting use only 120ml water)
- 250g (9oz) cream cheese softened
- 1 cup (150g) confectioners (icing sugar), sifted
- 2 tablespoons freshly squeezed lemon juice
- To prepare frosting: simmer apricots and water over low heat until apricots are soft. Set aside to cool. Beat the cream cheese, confectioners’ sugar (icing sugar) and lemon juice in a large bowl. Stir in apricot mixture. Spread the frosting on the Cupcakes.
Points to note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cupcakes at 400°F (200°C) for 23 minutes.
- This mixture makes 14 cupcakes. If you make only 12 some of them will be too large.
- I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. Best advice: use a weighing scale, you’ll get the best results.
- If you use all-purpose flour add 1 teaspoon baking powder for every 125g (1 cup) flour (for 225g flour add 1¾ teaspoons baking powder)
These Cup Cakes have been Made By:
1. Nana’s Kitchen Click here to see