Cup Cake with Apricots
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g mararine or butter
- 200 g suar
- 250 g flour
- 4 egg (s)
- 2 teaspoons baking soda
- 1 can apricot (s)
- possibly cake icing (chocolate)
- possibly powdered sugar
- Fat for the shape
- Breadcrumbs for the mold
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C.
- Mix the first five ingredients into a smooth batter. Grease the cup cake pan well, sprinkle with breadcrumbs and add half of the dough. Now drain the apricots well and spread them on the dough. Pour the remaining dough over it.
- Put in the oven and bake for about 50 to 60 minutes.
- After baking, turn out and let cool.
- Tip: If you want, you can coat everything with chocolate glaze or dust with powdered sugar. I do not prefer any casting myself. But I`ve already used a frosting - mixed with powdered sugar and the juice from the can.
- As an alternative to baking in muffin tins: grease the muffin tray or line with baking tins. Pour 1½ tablespoon of dough in each case and place half an apricot on top of each (but then 1½ cans of apricots are required for this amount of dough). With the same setting on the cooker, a baking time of 20 - 30 minutes is required.
- Here, too, I usually do without a cast. But the chocolate icing, on which colorful sprinkles or smarties are sprinkled, is popular with children. You can do the same with the icing sugar - mixed with the canned juice.
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