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
How To Make Apricot And Cinnamon Breakfast Muffins | Waitrose
Enjoy a sweet breakfast treat with these fruit and oat-filled apricot and cinnamon muffins, prepared, baked and ready to serve warm in an hour.
See the full recipe |
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Herbalife Recipe: Apricot Muffins
Fruity muffins are always a winner and this apricot version form Romania certainly doesn't disappoint. Made with Formula 1 Nutritional Shake Mix Vanilla Cream flavour, Protein Drink Mix and Oat Apple Fibre Drink they are fun to make and increase your protein intake. Try to prepare them at home following our recipe and the video of the chef Rachel Allen!
Click here to get the Herbalife ingredients for this recipe:
INGREDIENTS
• 3 tablespoons Formula 1 Nutritional Shake Mix Vanilla Cream flavour
• 1 tablespoon Protein Drink Mix
• 1 scoop of Herbalife Oat Apple Fibre Drink
• 1/2 teaspoon baking powder
• 1 egg
• 50ml semi-skimmed milk
• 100g low fat cream cheese
• 100g dried chopped apricots
• 50g chopped almonds
METHOD
• Preheat oven 180 degrees.
• Line a muffin tray with 6 cases.
• Whisk the egg in a mixing bowl then add in the cream cheese and milk, whisking to combine.
• Add the chopped dried apricots and most of the chopped almonds (reserve some for later to decorate).
• Now sift in the Formula 1, Protein Drink Mix and Oat Apple Fibre Drink and the baking powder-stir until combined.
• Divide the mixture between the 6 muffin cases then place in the oven to bake for 20-25 minutes until golden brown and baked.
Magical STAY-MOIST Vanilla Cupcakes
Using the batter from my much loved Vanilla Cake, these are the Vanilla Cupcakes you make when you want professional bakery-style cupcakes that stay perfectly moist for 4 whole days which is unheard of for cupcakes!
No secret ingredients. Just a secret Japanese baking technique applied to classic butter cupcakes ingredients. It's like…. magic! ✨
PRINT RECIPE:
Cranberry & Apricot Cupcakes
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Cranberry & Apricot Cupcakes
80 gr. Dried Fruit (Cranberry & Apricot)
115 gr. Butter (Room Temperature)
115 gr. Fine Sugar
1 Eggs ( Weigh 58-60 gr. with shell)
2 Egg Yolks
125 gr. Plain Flour / All Purpose Flour
1/2 Baking Powder
25 gr. Whole Milk / Full Milk
Apricot Glaze:
2 tbsp. Apricot Jam
2 tsp. Water
Icing topping:
100 gr. Icing Sugar / Powdered Sugar
18 gr. Butter
18 gr. Cream Cheese / or Mascarpone
Preheated Oven: 190°C
Baking temperature: 190°C
Baking Time: 15-18 minutes
Baking time may vary depending on the type and accuracy of your oven.
WHOLEWHEAT APRICOT CUPCAKES **tea time**
RECIPE BELOW :
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RECIPE
Makes 12
1/2 cup softened butter
1/2 cup soft brown sugar
2 teaspoons of honey
2 eggs, lightly beaten
2/3 cup wholemeal four
1 1/2 teaspoons baking powder
1 teaspoon ground allspice
1/2 cup dried apricots, chopped finely (in processor)
4 tablespoons of apricot jam
slices of apricots or mandarins for decoration
Preheat oven to 375F/ 190C. Put 14 paper cases in two muffin pans or you can put 14 double-layered cases on a baking sheet on oven tray.
Place the butter, sugar, honey in a bowl and beat together until light and fluffy. Gradually add the eggs, beating well after each addition. Sift in the flour, baking powder, and allspice and using a spoon, fold in the mixture with the chopped apricots. Spoon the mixture in the paper cases.
Bake the cases in the oven for 15-20mins, or until risen, golden brown and firm to touch. Transfer to a wired rack. Allow to cool (approx 10-15mins)
When the cupcakes are cool to touch, place jam in a microwave safe bowl. Place in microwave oven for 150sec until it is soft. Brush the apricot jam over the top of each cupcake and decorate with a slice of apricot or mandarin.
Cherry Apricot Muffins
The best muffins with cherries and apricot - recipe.
You can make this recipe with any other berries you love and can get hands on it.
____________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ____________
Ingredients:
3 oz. (100g) cherry
3 oz. (100g) apricot, chopped
2 ¼ cup (300g) all-purpose flour
1 tsp. (3g) baking powder
1/2 tsp. (1g) vanilla flavor
½ tsp. (2g) cinnamon
2 medium egg, room temperature
½ cup (120g) unsalted butter, soft
1 cup (190g) granulated sugar
½ cup (120 ml) milk, room temperature
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