This entry was posted on Thursday, June 30th, 2011 at 21:36 and is filed under adverts and promos, beta testing, competition. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
Another beta test- thank you Rozz for trying these out- and its my last entry for the Food24 Cupcake Competition!
These are an absolute winner! The tang of the apricot is perfectly complimented by the sweetness of the cake. I can so see these served with whipped cream as a dessert!
Rozz reckons, after eating them, that they are an awesome winter treat after 10 seconds in the microwave!
Preheat oven to 180°C and fill two cupcake pans with paper cases.
1¾ cups self-raising flour
½ cup dessicated coconut
125g unsalted butter
1 cup castor sugar
2 eggs (lightly beaten)
1 cup apricot nectar (there’s enough juice in a BIG tin of apricot halves)
½ cup sour cream
tinned apricot halves in juice (drained)
¼ cup apricot jam
Sift the flour into a large bowl, add the coconut and make a well in the centre.
Melt the butter and sugar in a small saucepan over low heat, stirring until the sugar dissolves (this takes a while) and remove from the heat.
Whisk the eggs and apricot nectar together, and slowly whisk it into the sour cream.
Add the egg and the sugar mixture to the well in the dry ingredients and stir together with a wooden spoon until combined.
Divide the mixture evenly amongst your cupcake cups and place an apricot half- cut side up- on top of each cup.
Bake them for 18 – 20 minutes, or until a cake skewer comes out clean when inserted into the centre of a cupcake.
Leave them in the baking tin for 5 minutes and then transfer to a wire rack to cool.
Heat the apricot jam till its melted and brush a little jam over the top of each cupcake.
