Apricot Cupcakes

Apricot Cupcakes

Ingredients

For the cake

• 100g of self raising flour
• 125g of butter (softened)
• 125g of caster sugar
• 2 large eggs
• 100g of ready to eat apricots chopped small
• 2-3 table spoons of milk

For the topping

• 150g of butter (softened)
• 280g of icing sugar
• 1 table spoon of apricot jam
• 1 drop of orange food colouring (or until you get the colour you want)

We made 17 cakes

Method

Cake

1. Pre-heat the oven to 180°C
2. Sift the flour into a bowl and add the butter
3. Use the tips of your fingers to rub the mixture together until crumbly (this didn't happen with ours for some reason so I just bunged it into a food processor with a plastic blade)
4. Add the sugar and mix it in
5. Add in the eggs and mix
6. Add the apricots and milk and mix

   

   The finished cake mix

7. Spoon the mixture into the cake cases (about 2/3 to 3/4 full)

   

   Fill the cases with the mix

8. Bake the cupcakes for 10-15 mins until golden brown
9. Leave the cakes to cool on a wire rack (ours were a bit soft, I think this was because we used tinned apricots in syrup and didn't drain them enough.

   

   Leave the cupcakes to cool on a wire rack

Topping

1. Place the butter in a large bowl (I put it in the food processor) and add about half of the icing sugar)
2. Beat until smooth
3. Add the remaining icing sugar, 1 table spoon of apricot jam and the food colouring and mix again until smooth

   

   The icing mix

4. Place into a piping bag and pipe the topping onto the now cool cupcakes, for some reason our mix was very runny and so didn't keep its shape after piping