These were delish and from this month's Bon Appetit magazine. The name does not lie, these suckers are tiny. But, they are great after a large meal when you want something small. I did not have the raw sugar in my house, so I went without, they were still fine. I accidentally overbaked mine slightly, but if you put something dry in plastic bags, it kind of comes back. Conversely, if you want to keep something crisp, tins are the way to go. This recipe was part of a a whole picnic set up. Seriously, when was the last time you had a picnic? That's what I thought.
Little Apicot Cakes
1 cup flour
1 1/2 t baking powder
1/4t salt
6T butter at room temperature
1/3 c sugar
1 tsp lemon zest
1 t vanilla extract
1/3 c whole milk
2 apricots cut into wedges
2 T raw sugar
Preheat oven to 350.
Line Muffen tins with paper liners, or coat with spray. Follow your heart.
Combine dry ingredients in a bowl.
In a mixer, beat butter and sugar until light and fluffy, about two minutes. Add egg lemon zest and vanilla and beat until combined.
With mixer on low, add dry ingredients in 3 additions with milk for two additions. Begin and end with dry ingredients. Divide batter amoung 12 baking cups, they will be 1/3 full. Don't panic, they are supposed to look like that, smooth tops. Top with apricots and raw sugar.
Bake until goldena nd atester comes out clean, about 20-25 minutes. Cool in pan for five and then flip out until cool completely.
No comments:
Post a Comment