The surprise in these cupcakes is the delicious runny apricot centre.
|1 ¾ cups||Caster sugar|
|2 tsp||Vanilla essence/extract|
|2 ½ tsp||Baking powder|
|1 ¼ cups||Milk|
|½ cup||Apricot jam (Main)|
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- Heat oven to 160 degC fan bake. Line a 12-hole standard muffin tin with paper cases. Place butter (softened), caster sugar and vanilla in a bowl and beat with an electric mixer until pale and creamy.
- Beat in eggs one at a time. Sift dry ingredients together and fold into mixture, alternating with the milk. Stir just enough to combine into a creamy batter.
- Three-quarter fill prepared cases. Hide a heaped teaspoonful of apricot jam in the centre of the mixture of each cupcake.
- Bake for 20 to 25 minutes or until a skewer inserted into the cupcake mixture (not in the centre where the jam is!) comes out clean. Remove to a wire rack to cool.