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Grandma Singleton's Apricot Muffins with Apricot Cheese Topping

Serves 12

 

Ingredientsapricot-muffins-with-apricot-cheese-topping.bmp

For the cakes:                                For the icing:
150g Plain flour                                 200g Icing sugar
100g Caster sugar                    100g Grandma Singletons Wensleydale and Apricot cheese
100g Soft butter                      100ml Water
75g Dried apricots, diced               Piping bag and nozzle
5 tbsp Milk
1 1/2 tsp Baking Powder
2 Large eggs
12 Cupcake cases


Method

  1. Pre-heat the oven to 190 degrees C and line cupcake tins with the 12 cupcake cases.
  2. In a bowl or food processor, cream together the butter and caster sugar.  Mix until pale yellow and light.
  3. In a seperate dish crack open the eggs and whisk together.  Gradually mix the eggs into the butter sugar mixture, being careful not to over mix.
  4. Sift the flour and baking powder into the mixture and pour in the apricots.  Fold in, being careful not to knock the mixture and loose any air.
  5. Add the milk slowly; you may not require all of it.  You are aiming to produce a fairly thick batter that will fall off the spoon, but will not be runny.
  6. Evenly spoon the mixture between the cupcake cases.  Place in the middle of the shelf in the oven for 10-12 minutes or until pale golden and springy to touch.
  7. Leave the cakes on a cooling rack to cool completely before icing.
  8. To make the icing, crumble the Wensleydale and Apricot cheese into a bowl or food processor.  Add the water and mix together until the cheese resembles a smooth paste.
  9. Add the icing sugar and mix together to make stiff icing.  If the icing is too solid and is forming dough, add a drop more water to loosen slightly.
  10. Put the icing into a bag pipe.  Twist the top and hold and sqeeze the bag with the same hand.  In one swift motion swirl the icing onto the top of the cake.  This could take some practice, you can draw a circle on some baking parchment and practice you swirling technique whislt the cakes cool.  then scrape the icing back into the bag so as not to waste any.