Apricot, Sour Cream & Coconut Cupcakes Recipe

Apricot, Sour Cream and Coconut Cupcakes are soft, sweet and absolutely delicous. When covered with an apricot jam glaze they are quite appealing to the eye too. Just take care to ensure they are fully cooled before storing them in an airtight container to prevent them from collapsing.

Apricot, Sour Cream and Coconut Cupcakes - with Apricot Jam Glaze

INGREDIENTS:
220g self-raising flour
45g desiccated coconut
125g butter
230g caster sugar
2 eggs, lightly beaten
250mL apricot nectar
125g sour cream
1 tin apricot halves in juice (or 20 apricot halves)
80g apricot jam

METHOD:

Preheat oven to 180 degrees celcius and line muffin tin with paper cases
Sift flour into abowl
Add coconut.
Melt butter and sugar in a saucepan over low heat until sugar has dissolved. Remove from heat
Whisk egg, apricot nectar aand sour cream in a small bowl.
Add butter and egg mixtures to floue mixture.
Stir with a wooden spoon until combined.
Spoon mixture into muffin cases, placing an apricot half, cut side up, on top of each.
Bake for 15-20 minutes or until a skewer comes out clean.
Transfer to wire rack to cool.
Heat jamm in a small saucepan until melted. Brush a little jam over each cupcake.

Makes 20

Enjoy!

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