TCIF – Amaretto Apricot Cream Cupcakes (Part 1)

Amaretto Apricot Cream Cupcakes

By Sarah Adams

Amaretto biscuits, and indeed the spirit, have a wonderful almond flavour yet interestingly, they don’t actually get this fantastic aroma from almonds as you may think! The stones of apricots are in fact split open to reveal the kernel, which is then ground and used to make Amaretto.

Amaretto say that their liqueur is completely nut free and they still use the same recipe as they did back in 1525 consisting of apricots, absolute alcohol, burnt sugar and a fine selection of herbs and other fruit. So with this in mind the Amaretto Apricot cupcake was born!

This is a great recipe for this time of year as British apricot season runs from the end of June until the end of August…although I have already spied some in the shops!

Ingredients:
Makes 12

150g self raising flour
25g ground almonds
1 teaspoon baking powder
175g golden caster sugar
175g un-salted butter (room temp)
3 eggs (large)
1/4 teaspoon salt

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