blueberry-apricot cupcake

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 1 can(s) (425 ml) Apricots
  • 125 g Blueberries
  • 125 g Butter or margarine
  • 4 Eggs (size M)
  • 1 (250 g) B
  • 1 (250 g) Yoghurt cup sugar
  • 1 package Vanillin sugar
  • 1 1/2 (250 g) beaker flour
  • 1/2 package Baking Powder
  • 1 Nectarine to decorate
  • 1 TABLESPOON Icing sugar for dusting
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Drain the apricots well and cut into slices. Sort the blueberries, wash them and let them drain on a kitchen towel. Put some blueberries and apricot slices aside for decoration. Melt the fat and let it cool down. Mix eggs, liquid fat and yoghurt with the whisk of the hand mixer. Wash and dry the yoghurt cup. Add sugar, vanillin sugar, flour and baking powder to the egg-yoghurt mixture and stir in.

  2. 2

    Carefully fold in the fruit. Grease a springform pan (26 cm Ø) and dust with flour. Pour in the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Take the cake out of the oven and let it cool down on a cake rack for about 2 hours. Decorate the cake with apricot wedges, blueberries and possibly nectarine wedges. Dust with icing sugar

Nutrition Facts

KCAL
230 kcal
CARBS
34 g
FATS
9 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesexoticCakeCake