How to Make Apricot, Ginger and Hazelnut Cupcakes
Preheat the oven to 190°C / 375°F, gas mark 5., Cream the butter and muscovado sugar in a bowl until light in colour., Fold in the flour and spices., Add the fruit, nuts, carrot and milk and mix through. , Divide the mixture evenly between both cake...
Step-by-Step Guide
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Step 1: Preheat the oven to 190°C / 375°F
Prepare the two 18 centimeter (7.1 in) sandwich tins. -
Step 2: gas mark 5.
Add the eggs, one at a time, beating well after each addition. , Stir well. ,, Place on the middle oven rack in the preheated oven.
Bake for 30 minutes.
Remove from the heat and leave to cool on a cooling rack. , Cream the cheese and sugar in a bowl by hand, taking care not over-mix.
Add the lemon.
Add the topping to the cupcakes once cooled. , -
Step 3: Cream the butter and muscovado sugar in a bowl until light in colour.
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Step 4: Fold in the flour and spices.
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Step 5: Add the fruit
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Step 6: carrot and milk and mix through.
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Step 7: Divide the mixture evenly between both cake tins.
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Step 8: Make the topping.
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Step 9: Finished.
Detailed Guide
Prepare the two 18 centimeter (7.1 in) sandwich tins.
Add the eggs, one at a time, beating well after each addition. , Stir well. ,, Place on the middle oven rack in the preheated oven.
Bake for 30 minutes.
Remove from the heat and leave to cool on a cooling rack. , Cream the cheese and sugar in a bowl by hand, taking care not over-mix.
Add the lemon.
Add the topping to the cupcakes once cooled. ,
About the Author
Timothy Price
Brings years of experience writing about pet care and related subjects.
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