Saturday, March 19, 2011

Cupcakes - Round 2 (Angel Food Cupcakes with Lemon/Apricot filling)

Oh Goodness!  These turned out FAN-FREAKING-TASTIC!

I used a simple Angel Food cake mix that only required 1 1/4 cups of water to be added to the dry mix. The baked 350* for 20 minutes creating beautiful crispy-topped mini-cakes. 

While they were still warm to the touch - using a pastry bag - I filled half of them with a lemon pie filling and the other half with an apricot filling. 

A nice shmear of vanilla frosting and a dollop of the center filling on top to identify one flavor from the next and ta-da! Yumminess as light as air! (You'll notice in the picture below a can of lemon-frosting I tried it on one of the apricot cupcakes and it was just too overpowering. The fillings were able to stand on their own so I stuck with the vanilla)

Another winner for the books!

*     *     *

Remember - ignore the lemon frosting in the picture. :)

Keep the extra batter in the refrigerator between batches -
it will help the batter stay firm and not 
liquefy

I used an ice cream scoop to measure out them equally - about 3/4 full
Bake at 350* for 20 minutes
They come out soft but with a hard exterior
Use a piping bag and push through the harder top.
Fill with your favorite fruit pie filling or custard
It's okay if a little comes out the top - it'll be covered with icing later
Lemon on the Left. Apricot on the Right.
Frost and decorate with a dollop of filling. 

Happy Eating!












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