Apricot Muffins

Hurrah for technology!  Courgette and lime put in a repeat appearance at The Early Shift this morning along with Apricot muffins!  This was an adaptation from my new book and although they were a bit heavy, they were moist and tasty!

Apricot Muffins

Guess who was first in the queue?!

cake

120g butter

340g plain flour

½ tsp baking powder

½ tsp salt

4 large egg yolks

360g soft light brown sugar

180ml buttermilk

270g apricot jam (divided)

icing

250g icing sugar

80g unsalted butter

25ml milk

40g apricot jam

½ tin apricot halves, drained (optional, for decoration)

Makes 15 cupcakes

Preheat oven to 190C/Gas 5 and put 15 muffin cases in tins.

Cream together butter, flour, baking powder and salt until mixture is like crumbs.  In another jug whisk together egg yolks, brown sugar, buttermilk and 120g jam until combined.  Add to dry mixture in two lots and beat until smooth.

Fill each paper case 1/3 full, top with 1 tsp of remaining jam and then fill the cases 2/3 full with the remaining cake mixture.

Bake for 20 – 25 mins until golden brown and springy – leave to cool completely before adding icing.

For icing: beat icing sugar and butter together until fully combined and still powdery, then pour in milk and whisk on high speed until light and fluffy.  Stir in the jam by hand until combined.  Spread evenly over cakes.  Put an apricot half on each cake for decoration, cutting slices nearly all the way to the top so it can be “fanned” out.