apricot caramel cupcakes

IMG_5255-2.jpg

Bell-View’s Taste the Fruit 1st Preserves is perfect for your morning toast but did you know that it could also be used for baking? We’ve adapted this recipe to make a decadent dessert that’s dangerous to keep around your house for too long! It’s sure to satisfy your sugar cravings!

Ingredients:

Cupcake

  • 3/4 cup granulated sugar 

  • 1/2 cup unsalted butter, room temperature 

  • 2 large eggs, room temp 

  • 1 1/4 cup all-purpose flour 

  • 1 1/2 tsp baking powder 

  • 1/2 tsp salt 

  • 1/2 cup sour cream 

  • 1 tsp vanilla extract 

Frosting

  • 1/2 cup unsalted butter, room temperature 

  • 1 tsp vanilla extract 

  • 1/4 tsp salt (1 gram)

  • 1/4 cup caramel

  • 1 1/2 cups powdered sugar 

  • 1 Tbsp heavy cream or heavy whipping cream 

  • 1oz Apricot Preserves

 Caramel Sauce

  • 1 cup granulated sugar 

  • 6 Tbsp unsalted butter, room temperature 

  • 1/4 cup heavy cream, room temperature 

  • 1/4 tsp table salt 

 Instructions:

  1. Begin by preheating oven to 350°F (175°C) and place cupcake liners in baking pans.

  2. Cream together 3/4 cup granulated sugar and 1/2 cup unsalted butter on a high speed with a whisk attachment until the mixture becomes lighter in color.

  3. Mix in 2 large eggs on a medium speed, one at a time.

  4. In a separate bowl, whisk together 1 1/4 cups all-purpose flour, 1 1/2 tsp baking powder and 1/2 tsp salt.

  5. Pour in 1/2 of the dry ingredients into the butter/egg mixture and mix on a low speed until just combined. Scrape the sides of the bowl as needed.

  6. Mix in 1/2 cup sour cream and 1 tsp vanilla extract on a low speed.

  7. Add the remaining dry ingredient and mix until the flour is just incorporated.

  8. Fill the cupcake liners about 2/3 way full. Bake for 18-19 minutes or until a toothpick comes out clean.

  9. Allow the cupcakes to cool for 10 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, place the pan in your freezer for about 30 minutes. 

For the Caramel Sauce:

  1. Melt sugar over medium heat.

  2. Once it turns brown, add in heaven whip and butter.

  3. melt down and mix.

  4. let cool in a separate container.

Frosting:

  1. Cream together butter, powdered sugar, and vanilla.

  2. Add in cooled caramel sauce and heavy whip.

  3. Add in Apricot Preserves

  4. Mix well and frost the cooled cupcakes.

where to?