How to Make Apricot, Ginger and Hazelnut Cupcakes



A delicious combination of flavours for a tasty cupcake.

Ingredients

For the cake

  • 125g unsalted butter
  • 150g light muscovado sugar
  • 2 medium size eggs
  • 150g self raising flour
  • 2 teaspoons ground cinnamon
  • 5ml spoon ground ginger
  • 50g dried apricots, roughly chopped
  • 50g chopped hazelnuts
  • 125g finely grated carrot
  • 50ml milk

For the cream cheese topping

  • 200g soft cream cheese
  • 75g icing sugar
  • Grated zest of 1 lemon

Steps

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    Preheat the oven to 190°C / 375°F, gas mark 5. Prepare the two 18 centimeter (7.1 in) sandwich tins.
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    Cream the butter and muscovado sugar in a bowl until light in colour. Add the eggs, one at a time, beating well after each addition.
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    Fold in the flour and spices. Stir well.
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    Add the fruit, nuts, carrot and milk and mix through.
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    Divide the mixture evenly between both cake tins. Place on the middle oven rack in the preheated oven. Bake for 30 minutes. Remove from the heat and leave to cool on a cooling rack.
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    Make the topping. Cream the cheese and sugar in a bowl by hand, taking care not over-mix. Add the lemon. Add the topping to the cupcakes once cooled.
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    Finished.

Things You'll Need

  • 2 18 centimeter (7.1 in) non-stick sandwich tins
  • Mixing bowl
  • Mixing spoon
  • Wire cooling rack
  • Bowl
  • Mixing spoon for filling
  • Saucepan

Sources and Citations

Article Info

Categories: Cupcakes