Lemon Cupcakes with Dried Apricots
Baking and Desserts | Russian cuisine
⏳ Time
40 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Lemon Cupcakes with Dried Apricots
Ingredients
- Dried Apricots - 2.8 oz
- Cognac - 1 fl oz
- Butter - 3.2 oz
- Sugar - 4.2 oz
- Farm fresh eggs - 2 pieces
- Wheat Flour - 5.3 oz
- Baking Powder - 0.2 oz
- Milk - 2 fl oz
- Lemon - 2 pieces
Step by Step guide
Step 1
Cut the dried apricots into small cubes and soak them in cognac.
Step 2
Grate the lemon zest using a fine grater. Then mix it with a small amount of sugar (about a tablespoon), add the juice of one lemon, and let it sit for a while.
Step 3
Place the room temperature butter in the mixer bowl, attach the paddle attachment, and turn the mixer on medium speed. Gradually add the sugar until the butter turns pale and creamy.
Step 4
Add the eggs (also at room temperature) one at a time to the pale butter and beat until the mixture is smooth. Then add the zest and mix for another minute.
Step 5
Sift the flour and mix it with the baking powder, then add it to the mixer bowl. Mix until a uniform batter forms.
Step 6
Pour the milk into the mixer bowl and mix for another three minutes. Then add the dried apricots and stir to evenly distribute them in the batter, giving it a glossy appearance.
Step 7
Grease the cupcake molds with butter and fill each cavity with the batter. Place the molds in an oven preheated to 356°F for 20 minutes.
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