Apricot Dream Cupcakes Recipes

APRICOTS AND CREAM CHEESE CAKE

Steps:

• Heat oven to 350°F. Grease 3 (8- or 9-inch) round pans with shortening. Line pan bottoms with waxed paper or cooking parchment paper; grease again and lightly flour. In food processor bowl with metal blade, place canned apricots. Process 30 seconds or until smooth, scraping bowl after 15 seconds; set aside.
• In large bowl, beat 1 cup butter and 1 3/4 cups granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour, baking powder, baking soda and salt; beat on low speed until mixed. Measure 1/4 cup apricot puree; set aside. Add remaining apricot puree and apricot nectar to batter; beat on low speed until mixed. Beat on medium speed 2 minutes. Spread about 2 cups batter in each pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 40 minutes.
• In large bowl, beat cream cheese and 1 cup butter with electric mixer on medium speed until creamy. Add powdered sugar, 2 teaspoons vanilla and reserved puree. Beat on low speed until mixed. Beat on medium speed until creamy. Spoon about 1 1/2 cups frosting into decorating bag fitted with medium star tip.
• Place one cake layer on cake plate, top side down. Spread about 3/4 cup frosting over top. With decorating bag, pipe a wavy ring of frosting around outside top edge of cake, extending slightly over edge. Top with second layer, top side down. Repeat frosting and piping. Top with third layer, top side up. Frost top with remaining frosting; pipe edge. (Side of cake is not frosted.)
• For garnish, separate 2 dried apricots into 4 halves. With rolling pin, roll each apricot half between 2 pieces of plastic wrap to 1 1/2-inch diameter. Set aside. Roll remaining 3 apricots between plastic wrap to about 2-inch diameters. To form rose, roll one of the apricot halves into a tight roll (center of rose). Place remaining 3 apricot halves around roll to form petals, pinching at bottom to secure. Place larger apricot circles around smaller ones, pinching together at bottom to complete rose. Sprinkle lightly with 1/4 teaspoon sugar. Place in center of cake. Place lemon leaves next to rose. Store in refrigerator.

APRICOT DREAM CUPCAKES

Steps:

• 1. Place your water, sugar and Apricots in a sauce pan. Bring to boil and simmer. while that is simmering use a potato masher to expel some of the juices out of your apricots. Cook until slightly thick. remove from heat and set aside to cool. After this cools it should be thick like apricot jam. (If it's too thick after cooling just add a little water). (You can use Apricot Jam)
• 2. Sift your flour, baking soda, Baking powder and salt. set aside
• 3. In your mixer, cream your butter and white sugar. Add 1 cup of your Apricot mixture (or jam). Whip until light and fluffy.
• 4. add your vanilla then your eggs one at a time. Whip that up real good. On low speed gradually add your flour, then your buttermilk just until blended
• 5. Whip up your egg whites until frothy adding a pinch of salt.
• 6. Using a cake spatula blend the egg whites into your batter.
• 7. Fill your cupcakes 3/4 full and bake at 350 degree for 12 to 15 minutes or until testing with a toothpick and it comes out clean.
• 8. Decorate using a frosting of your choice. Note: With the leftover Apricot filling place a tiny bit into the center of your cupcake using a paring knife to cut a slit and insert. Frost with whipped cream frosting

APRICOT CREAM CHEESE BUNDT CAKE

Steps:

• 1. Preheat oven to 325 degree F. Spray a bundt cake pan with non stick cooking spray. Set aside
• 2. In a saucepan, add water, apricots, raisins and 1/4 cup sugar. Bring to a boil, then lower heat and simmer for 20 minutes. Drain, set aside.
• 3. In a mixing bowl beat, cream butter, cream cheese and vanilla on high speed until fluffy.
• 4. Add 1 1/2 cups of sugar and beat until light and fluffy.
• 5. Add eggs one at a time, beating well between each addition.
• 6. Sift the flour, remaining sugar and baking powder. Add this to the creamed mixture until well combined.
• 7. Fold in the raisins,apricots and nuts.
• 8. Pour batter into cake pan, spread evenly.
• 9. Bake for 50 - 70 minutes, until pick comes out clean and cake is golden. Mine took 55 minutes. Cool for 20 minutes, before removing from pan. I made a simple glaze from heating some apricot preserves with a small amount of water. Drizzle as you serve... Makes a prettier presentation. Enjoy!