July 25, 2009

Apricot Cupcakes



Apricot filling:
1 cup fresh apricots, diced
2 tbsp sugar
2 tsp cornstarch disolved in 2 tsp cold water

Put the ingredients in a small sauce pan & cook until thickened..about 10 minutes.
Cut a cone in the cupcake and fill with apricot



Apricot Whip cream:
2 cups whip cream
2/3 cup powdered sugar
4 tbsp apricot preserves

Whip the cream & powdered sugar til stiff peaks form. Add the apricot preserves



I used a new tip 9ST which is huge compared to the 1M & 2D tips I've been using

1 comment:

rjasla said...

wow...I bet they are incredibly good! what were your thoughts on taste? Once again they are beautiful including the sunflower ones.

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