APRICOT UPSIDE-DOWN CAKE
My Aunt Anne, who is a great cook, gave me a taste of this golden upside-down cake and I couldn't believe how delicious it was. Apricots give it an elegant twist from traditional pineapple versions. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Drain apricots, reserving 3 tablespoons syrup (discard remaining syrup); set aside., Place butter in a 9-in. square baking dish. Place in oven 3-4 minutes or until butter is melted; swirl carefully to coat evenly. Sprinkle with brown sugar. Arrange apricot halves in a single layer over brown sugar, cut side up., In a small bowl, whisk flour, baking powder and salt. In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in reserved apricot syrup. Fold in flour mixture., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter. Spoon over apricots. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 6g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 162mg sodium, Carbohydrate 53g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.
DREAM CUPCAKES
My grandchildren absolutely love these cream-filled cupcakes, and I hope the chocolaty treats become a favorite in your home as well. -Dorothy Bahlmann, Clarksville, Iowa
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- Prepare cake mix according to package directions for cupcakes. Fill 30 paper-lined muffin cups half full. In a large bowl, beat cream cheese and sugar until fluffy. Beat in egg and salt until smooth. Stir in chocolate chips and, if desired, coconut. , Drop about 2 teaspoons cream cheese mixture into the center of each cupcake. Bake at 350° for 25-30 minutes or until cake springs back when lightly touched. Cool for 5 minutes before removing from pans to wire racks. Store in the refrigerator.
Nutrition Facts : Calories 155 calories, Fat 8g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 153mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
AMARETTO DREAM CUPCAKES
Treat yourself to these indulgent little cupcakes laced with the irresistible flavor of Amaretto and slivered almonds. -Anette Stevens, Olds, Alberta
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each., Combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk and amaretto, beating well after each addition. Stir in almonds. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick comes out clean, 14-16 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, beat confectioners' sugar and butter. Add 3 tablespoons cream and 2 tablespoons Amaretto; beat until smooth. Add remaining cream and amaretto if needed to achieve spreading consistency. Frost cupcakes.
Nutrition Facts : Calories 253 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 163mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 0 fiber), Protein 2g protein.
More about "apricot dream cupcakes recipes"
25 FRESH APRICOT DESSERTS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Jul 21, 2022Category Desserts, Recipe Roundup
- Apricot Crumble Squares. These apricot crumble squares are so good that it’s a crime to keep them to yourself! They have a buttery, crumbly texture packed with tart apricots.
- Apricot Crisp. Fresh apricot crisp is the perfect combination of sweet, tart, and crunchy. It’s like biting into a flavor bomb! Packed with sweet, juicy flavor and crisp oats, this dessert will leave you craving for more.
- Apricot Crisp Bars. Apricot crisp bars are the perfect way to bring a bit of summer into your heart. The sweet apricot filling is covered with a crunchy oat crust, making them delightful.
- Apricot Clafoutis. If you’ve never had clafoutis before, you’re missing out. This French dessert is made with delicious fruit coated with a creamy custard batter.
- Apricot Cobbler. Nothing beats the nostalgic feeling of eating a cobbler with the family. And this apricot cobbler recipe is no exception! It’s like a sweet, sticky mess of deliciousness that you can’t help but devour.
LITTLE APRICOT CAKES RECIPE
From bonappetit.com
3.3/5 (51)Estimated Reading Time 1 minServings 12Total Time 45 mins
- Preheat oven to 350°. Coat muffin cups with nonstick spray. Whisk flour, baking powder, and salt in a medium bowl.
- Using an electric mixer, beat butter and sugar in another medium bowl, occasionally scraping down sides of bowl, until light and fluffy, about 2 minutes. Add egg, lemon zest, and vanilla and beat until combined.
- With mixer on low speed, add dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients. Divide batter among muffin cups (cups will be only 1/3 full) and smooth tops. Top with apricot slices and sprinkle with raw sugar.
- Bake until cakes are golden and a tester inserted into the centers comes out clean, 20–25 minutes. Transfer pan to a wire rack; let pan cool 5 minutes. Transfer cakes to rack and let cool completely.
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