This is first ever experience in my life to eat the fresh Apricot. The texture is so similiar to the peaches, it's much smaller and crunchier, of course more expensive too. Taste, it's unique but not too sweet. Perfect for baking which matching sweeter cupcake base. Since November is apricot's season in Australia here, I bought some fresh apricots and experience baking them for the first time. The result are pretty good when matching with blueberries in the cake :) Enjoy my creativity inspiration to decorate these lovely healthy cupcakes.
Ladybird Cupcakes - made from half of apricot, stick with some mini chocolate chip to represent back of ladybird.
Butterfly Cupcakes
A snapshot of the rest of my apricots cupcakes.
My recipe as below ( It yields 6-8 medium cupcakes)
Cake:
120g butter
50g white sugar
1 egg
1/2 tub yogurt
1 TBSP sugar liquid from apricot can (optional)
3 pieces of fresh apricots (chopped) - prefer ripe one
150g flour
1/2 tsp baking powder
50g white sugar
1 egg
1/2 tub yogurt
1 TBSP sugar liquid from apricot can (optional)
3 pieces of fresh apricots (chopped) - prefer ripe one
150g flour
1/2 tsp baking powder
Topping
100g Fresh whipped cream
10g sugar
Fresh apricot for decoration
100g Fresh whipped cream
10g sugar
Fresh apricot for decoration
Method
The steps are similar to my previous post titled "Volcano Cupcakes", put the toppings after your baked cupcakes has been completely cool down.
I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog.
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