How To make Apricot Cupcakes
6 Eggs
3 c Fruit spread, apricot
3/4 c Applesauce
3/4 c Butter; softened
2 tb Extract, vanilla
3 c Flour
2 c Oats
1 tb Baking powder
3/4 ts Salt
3 3/4 ts Pumpkin pie spice
Preheat oven to 350. Beat eggs in large bowl. Blend in fruit spread, butter, applesauce, and vanilla. Add flour, oats, baking powder, salt, and spices; mix well. Pour into lined muffin tins. Bake 18 minutes, until golden brown. For bars: Spread dough into greased 12"x8" baking dish. Bake 18 minutes, until golden brown and firm to touch. Cool completely on wire rack. Cut into bars. Store in tightly covered container. Nutrition information per bar: 217 calories, 3 gm protein, 28 gm carbohydrate, 10 gm fat, 62 mg cholesterol, 198 mg sodium, 1 diabetic starch/bread exchange, 1-1/2 diabetic fat exchange, 1 diabetic fruit exchange. Sylvia's comments: The kids at Irene's school loved it -- Irene came home and asked me to make it again! I think it needs less fruit spread and less pumpkin pie spice, and next time I'll use applesauce for all the butter. Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
How To make Apricot Cupcakes's Videos
Apricot & Saffron Muffins | Dalia's Kitchen
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These muffins are an absolute winner! Tangy, sweet and fluffy and so simple to make. Have a try I'm sure you will love them ;) D xx
Apricot & Saffron Muffins:
80g butter
170g sugar
2 eggs
50ml olive oil
½ tsp saffron in 3 tbsp water
zest of 1 lemon
juice of one lemon
~250g all purpose flour
½ tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup yoghurt
100g dried apricots
100g chopped almonds
2-3 tbsp brown sugar
How to make Apricot Cupcakes
Ingredients for 16 servings:
1 can preserved Apricot
250g Butter
200g Sugar
250g all purpose flour
50g potato starch (SOLAMYL)
1 tbsp baking powder (1 sachet)
1 tbsp vanilla sugar (1 sachet)
a pinch of salt
Lemon skin or bark
4 eggs
Apricot & Camomille Cupcakes Recipe || William's Kitchen
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Ingredients for about 12-14 cupcakes:
For the cupcake base:
170 g room-temperature butter
180 g granulated sugar
3 large eggs
150 g all-purpose flour
100 g ground almonds/almond flour
1/2 tsp baking powder
1/2 tsp baking soda
1 pinch of salt
80 g greek yagurt
100 g canned apricots (without juice)
For the filling:
50-75g apricot jam
For the frosting:
25 cl full-fat whipping cream
1 camomille tea bag
1-2 tbsp icing sugar
100 g roasted and salted pistachios
Apricot Muffins Recipe I Riya Ka Kitchen
Apricot Muffins Recipe I Riya Ka Kitchen
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Spiced Banana Cupcakes with Apricot Frosting
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Soft and light, Oh-SO moist, spiced (with cinnamon, allspice, nutmeg and cloves), studded with raisins and then topped with a sweet, buttery apricot frosting, these Spiced Banana Cupcakes with Apricot Frosting taste irresistible and just like hot cross buns! (PLUS learn how to pipe simple ruffle flowers on to your cupcake)
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TITLE: It's that time again.
ARTIST: NICOLAI HEIDLAS
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