Mini cakes with apricots
Ingredients for 12 people
Ingredients · Servings 12
- 150 g butter at room temperature
- 150 g sugar
- 3 eggs
- 150 g flour
- 2 tsp baking powder
- Zest of half a lemon
- 6 apricots
- Pinch of salt
- Powdered sugar
Method · 30 min
- Preheat the oven to 170 degrees Celsius (fan-assisted).
- Beat the butter and sugar until soft in the bowl of your food processor.
- Add the eggs one by one and whisk everything together.
- Add the flour, baking powder, a pinch of salt, and the lemon zest, and mix briefly.
- Halve the apricots and cut them into slices.
- Grease a muffin tin with cooking spray.
- Divide the batter among the muffin tin using an ice cream scoop.
- Place the apricot slices over the batter. Bake the apricot cakes in the oven (170 degrees) for 20-25 minutes until done.
- Let the cupcakes cool and sprinkle them with some powdered sugar.
pieces
Preheat the oven to 170 degrees Celsius (fan-assisted).
Beat the butter and sugar until soft in the bowl of your food processor.
Add the eggs one by one and whisk everything together.
Add the flour, baking powder, a pinch of salt, and the lemon zest, and mix briefly.
Halve the apricots and cut them into slices.
Grease a muffin tin with cooking spray.
Divide the batter among the muffin tin using an ice cream scoop.
Place the apricot slices over the batter. Bake the apricot cakes in the oven (170 degrees) for 20-25 minutes until done.
Let the cupcakes cool and sprinkle them with some powdered sugar.
