Thursday, June 11, 2009

Apricot-Glazed Almond Cupcakes

Another cupcake from the great book Vegan Cupcakes Take Over The World! I think I will have to get this book! This time it was for Tanja's birthday.

  • 1/4 c oil (though the book calls for 1/3 c)
  • 3/4 c sugar
  • 1/4 c yogurt
  • 3/4 c soy milk (or almond milk!)
  • 1 t vanilla
  • 1 t almond extract (recipe calls for 2, but my extract is way too strong)
mix it all together, beating well, in a large bowl, then sift in:
  • 1 c + 2 T flour
  • 1.5 t baking powder
  • 1/2 t salt
mix until batter is smooth (but don't overdo), then fold in:
  • 1/3 c almond meal
Pour into a muffin pan, filling 2/3 of each cup. I only got 11 :(

At the center of each cupcake put 1/2 t apricot jam, pressing slightly so it'll level with the batter.
Bake at 350 degrees F for 24-26 min (don't test with a toothpick, it will be sticky).

When cupcakes are cool, glaze with a bit of apricot glaze (1/2 c jam + 1 T water, heated up and stirred well), and top with sliced almonds.

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