Mini Apricot Cakes
 

Mini Apricot Cakes

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These light and airy mini cakes are perfect for your summer barbecue. You can also make this recipe regular sized cupcakes, too, just double the recipe.

SERVING SIZE

serves 12

INGREDIENTS

1 cup flour

1 ½ teaspoons baking powder

¼ teaspoon sea salt

⅓ cup butter, room temperature

⅓ cup sugar

1 egg

2 teaspoons lemon zest, finely grated

1 teaspoon vanilla extract

⅓ cup whole milk

4 apricots, pitted, cut into wedges

2 tablespoons coarse raw sugar

1 teaspoon 1 teaspoon

 

INSTRUCTIONS

Preheat the oven to 350 degrees F. Spray a muffin pan with nonstick spray or line with cupcake liners.

In a small bowl, whisk together the flour, baking powder and salt.

Using an electric stand mixer or hand mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and add the egg, lemon zest and vanilla and beat until well combined.

With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the milk.  

Pour the batter into the muffin cups, filling only halfway up. Top with apricot wedges and sprinkle with raw sugar.

Bake the muffins in the oven until the cakes are slightly golden and a skewer or knife inserted into the centers comes out clean, about 20–25 minutes.

Let cool and serve with a little ground cinnamon over the top.

  PRINT VERSION

vegetable plate

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