Never had tried these before. The apricots give these cupcakes a great taste!
- 2 cans apricots (410 gr. each)
- 4 TBSP. butter
- ½ cup sugar
- 1 ¼ cups cottage cheese, puréed until smooth
- 2 ¾ cups whole wheat flour
- 1/3 cup corn starch
- 2 TBSP. baking powder
- ¾ cup plus 2 TBSP. milk
- 3 TBSP. chopped almonds
- Whipped Cream
Preheat the oven to 350 degrees F. Drain the liquid from the canned apricots, then slice them thinly. Cream the butter, sugar and cottage cheese together. Combine the flour, corn starch and baking powder together. Stir into cottage cheese mixture alternately with milk. Let the batter rest for 10 minutes. If the batter is too thick, add a little more milk. Spoon the batter into prepared lined cupcake pans. Spread batter smoothly. Distribute the apricot slices over the top of the cupcakes. Sprinkle with the chopped nuts. Bake for 20-30 minutes, or until done. (Toothpick comes out clean when inserted.). Spread or pipe whipped cream over cooled cupcakes.
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