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Little Apricot Cakes is a lacto ovo vegetarian recipe with 12 servings. One serving contains 149 calories, 1g of protein, and 7g of fat. For 21 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 1 person were impressed...Read More
Preheat oven to 350 degrees F. Coat muffin cups with nonstick spray.
Whisk flour, baking powder and salt in a medium bowl.Using an electric mixer, beat butter and sugar in another medium bowl, occasionally scraping down sides of bowl, until light and fluffy, about 2 minutes.
Add egg, lemon zest and vanilla and beat until combined.With mixer on low speed, add dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients. Divide batter among muffin cups (cups will be only 1/3 full) and smooth tops. Top with apricot slices and sprinkle with raw sugar.
Bake until cakes are golden and a tester inserted into the centers comes out clean, 2025 minutes.
Transfer pan to a wire rack; let pan cool 5 minutes.
Transfer cakes to rack and let cool completely.
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