Little Apricot Cakes

Name: Little Apricot Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 apricots, halved, pitted, cut into 1/4 wedges; 2 teaspoons baking powder; 1 large egg; 237 milliliters all-purpose flour; 0 teaspoons kosher salt; 1 teaspoon finely grated lemon zest; 2 Tbsps raw sugar; 79 milliliters sugar; 6 Tbsps (3/4 stick) unsalted butter, room temperature; 1 teaspoon vanilla extract; 79 milliliters whole milk

Little Apricot Cakes is A mixture of apricots, lemon zest, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 350°. Coat muffin cups with nonstick spray.

Equipment you will use

Muffin Liners

Oven

Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat butter and sugar in another medium bowl, occasionally scraping down sides of bowl, until light and fluffy, about 2 minutes.

Ingredients you will need

Baking Powder

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Add egg, lemon zest, and vanilla and beat until combined.

Ingredients you will need

Lemon Zest

Vanilla

Egg

With mixer on low speed, add dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients. Divide batter among muffin cups (cups will be only 1/3 full) and smooth tops. Top with apricot slices and sprinkle with raw sugar.

Ingredients you will need

Raw Sugar