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Mini Cupcakes With Apricot Topping

Mini Cupcakes With Apricot Topping

Easy recipe for mini cupcakes with toppings, vanilla and cream.

19 February, 2013
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Dietary Consideration

serves for


total time

0 HR 50 MIN


225 g
225 g, caster
4 each
All purpose flour
225 g
Vanilla extract
1 tbsp
1 tbsp
350 g, icing
Lemon juice
3 tbsp
1 tbsp
150 g, chopped
120 g, chopped
110 g, dried


For the cupcakes
Heat the oven to 180°C (160° fan) gas 4. Place paper cases in a 12 hole deep bun or muffin tin.

Beat the butter and sugar until light and fluffy. Gradually beat in the eggs until blended.

Sift in the flour and beat well. Stir in the vanilla and cream.

Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes then place on a wire rack to cool.

For the icing
Sift the icing sugar into a bowl and gradually stir in the lemon juice and water until the mixture is smooth and thick.

Spread a thick layer of icing on top of each cake. 7 Scatter the apricots, walnuts and cranberries over the top of each cake before the icing sets.

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