Apricot Swirl Cupcakes
I had some leftover buttercream from the birthday cake last week, so I decided to whip up a few cupcakes to put it on. I hurt my back badly a week ago and this is about the extent of cake decorating it can take right now.
I picked this recipe out of my Women’s Weekly Classic Cupcakes recipe book. The recipe is for Strawberry Swirl Butter Cakes but we only had apricot jam in the fridge. I liked it because it was throw everything in the bowl then beat and it’s a small batch recipe too. I managed to tell myself I didn’t need to eat 30 cupcakes and stuck to it.
If you want to get your bake on, here’s the recipe.
Strawberry Swirl Butter Cakes (or apricot or any flavour jam you have)
- 90g butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 cup (110g) caster sugar
- 2 eggs
- 1 cup (150g) self raising flour, sifted
- 2 tablespoons milk
- 2 tablespoons jam
- Preheat oven to 180°C/350°F. Line a 12-hole cupcake pan with paper cases. (I used a muffin pan and got 8.)
- Beat butter, extract, sugar, eggs, flour and milk in a small bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture has changed to a lighter colour.
- Divide mixture into paper cases; smooth tops. Divide jam over cake tops; using a skewer, swirl jam into cakes.
- Bake about 20 minutes (30 minutes if you choose to make muffins like I did.) Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
You can top with your favourite icing or leave them plain. They had this delicious, almost toffee likeness on top after baking.
Until next time, have fun.