Apricot surprise cupcakes
18th May, in Recipes
165g butter, softened
1¾ cup caster sugar
2 tsp vanilla essence
2 eggs
3 cups flour
2½ tsp baking powder
Pinch salt
1¼ cup milk
½ cup apricot jam
1. Heat oven to 160°C fan bake. Line a 12-hole standard muffin tin with paper cases. Place butter, caster sugar and vanilla in a bowl and beat with an electric mixer until pale and creamy.
2. Beat in eggs one at a time. Sift dry ingredients together and fold into mixture, alternating with the milk. Stir just enough to combine into a creamy batter.
3. Three-quarter fill prepared cases. Hide a heaped teaspoonful of apricot jam in the centre of the mixture of each cupcake.
4. Bake for 20 to 25 minutes or until a skewer inserted into the cupcake mixture (not in the centre where the jam is!) comes out clean. Remove to a wire rack to cool.
