Apricot Cupcakes Recipe - Cooking Index
Apricot Cupcakes Recipe - Cooking Index
The kids at Irene's school loved it -- Irene came home and asked me to make it again! I think it needs less fruit spread and less pumpkin pie spice, and next time I'll use applesauce for all the butter.
Type: Eggs, Fruit| 6 | Eggs | |
| 3 cups | 711ml | Fruit spread - apricot |
| 3/4 cup | 177ml | Applesauce |
| 3/4 cup | 148g / 5.2oz | Butter - softened |
| 2 tablespoons | 30ml | Extract - vanilla |
| 3 cups | 187g / 6.6oz | Flour |
| 2 cups | 125g / 4.4oz | Oats |
| 1 tablespoon | 15ml | Baking powder |
| 3/4 teaspoon | 3.8ml | Salt |
| 3 3/4 teaspoons | 18ml | Pumpkin pie spice |
Preheat oven to 350F. Beat eggs in large bowl. Blend in fruit spread, butter, applesauce, and vanilla. Add flour, oats, baking powder, salt, and spices; mix well. Pour into lined muffin tins.
Bake 18 minutes, until golden brown.
For bars: Spread dough into greased 12"x8" baking dish. Bake 18 minutes, until golden brown and firm to touch. Cool completely on wire rack. Cut into bars. Store in tightly covered container.
Source:
"Sugar-Free Desserts," the December 1992 issue of "Favorite All-Time Recipes" magazine
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