TCIF – Amaretto Apricot Cream Cupcakes (Part 2)

Mimi ON Jun 04, 2010 AT 3:27 pm

Amaretto Apricot Cream Cupcakes

Amaretto Apricot Cream Cupcakes


Preheat the oven to 180°c / gas 4 and put your chosen cake cases into the pan.

Place all of the dry ingredients into your bowl and mix thoroughly. Dot in your soft butter and one of the eggs and beat well for 1.5 minutes. Finally, add in the remainder of the egg and beat to combine.

Place in the pre-heated oven and bake for approx. 20 minutes, a skewer will come out clean when they are ready.

With fresh apricots dice and place in a sugar syrup made from 250g boiling  water and 250g caster sugar until ready to use later.

300g double cream
10 amaretto biscuits
2 tablespoons amaretto liqueur
6 apricots

Pro Tip: It is entirely up to you if you would prefer to use the tinned variety for speed as you’ll still enjoy the same result, I would however not recommend dried.

Whip the cream into soft peaks, crushing and sprinkling your biscuits on top and lastly adding the liqueur. Fold it all together and place in the fridge.

Drain your syrup-soaked apricots on a piece of kitchen towel and dice into pieces.

Take your cooled cupcakes and brush a little of the apricot juice over the tops pipe or spread the cream and dot with the apricots they are ready to serve or they will be ok at room temperature for 4 hours. If refrigerating, allow them to come to room temperature before serving.

Pro Tip: The little flowers I have used here are violas and are an edible flower.

Sarah Adams © 2010

Click here for Sarah’s last recipe…

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