Chocolate Apricot Cupcake


Chocolate Apricot cupcakes

Chocolate Apricot cupcakes

Preheat oven 350 Degrees

Have all ingredients at room temperature.

1 cup Apricots: cooked, lightly sweetened, well-drained and pureed
1 1/2 cups cake flour sift before measuring
Resift flour with the following:
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Cream until soft
1/3 cup butter: Soften
Add gradually to butter and cream until light
3/4 Cup sugar: sifted
Melt chocolate and add to butter and sugar when cool
1 oz unsweetened chocolate
Beat well and add to butter mixture
2 eggs
Add flour mixture to butter mixture in three parts, alternating with
1/2 cup milk
Stir the batter until smooth after each addition
Add apricot purée and
1/2 teaspoon vanilla

Fill cupcake cups 2/3rd full and bake 20 min.

A couple of tips on preparing your apricots.
I prefer placing halved apricots and 2 tablespoons sugar in a sauce pan with a 1/4 cup of water and boiling put in blender and puree.

Icing
8 oz heavy whipping cream
1/4 sugar

Whip heavy cream and sugar till firm or cheat and get a can of Ready Whip. Either way it comes out great

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