Apricot Cupcakes
2 (15.25 oz.) cans California apricot halves, drained
3 C + 4 T cake flour
4 t baking powder
1/2 t salt
6 T butter, room temperature
1 3/4 c sugar
4 eggs, room temperature
1 t vanilla
1 c milk, room temperature
Drain liquid from apricots. Take half of the apricots and puree in blender until smooth, this should make about 2/3 c puree. Chop the remaining apricots and set aside.
Combine flour, baking powder and and salt. Set aside.
In bowl of standing mixer, cream butter and sugar. Add apricot puree and mix
Chocolate Bark
8 oz. dark chocolate
3 tbsp of dried cranberries
8 dried apricots, chopped
2 tbsp sliced almonds
Line large rimmed baking sheet with silpat mat or parchment paper. Melt chocolate in double boiler. Pour melted chocolate in center of lined baking sheet. Using rubber spatula spread chocolate into large rectangle, about ¼” thick. Sprinkle chopped fruit and nuts on top of bark. Place tray in fridge for about 30 minutes or until chocolate is set. Pull bark off mat and break into pieces.
8 oz. dark chocolate
3 tbsp of dried cranberries
8 dried apricots, chopped
2 tbsp sliced almonds
Line large rimmed baking sheet with silpat mat or parchment paper. Melt chocolate in double boiler. Pour melted chocolate in center of lined baking sheet. Using rubber spatula spread chocolate into large rectangle, about ¼” thick. Sprinkle chopped fruit and nuts on top of bark. Place tray in fridge for about 30 minutes or until chocolate is set. Pull bark off mat and break into pieces.
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