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🍰 Blue Icing Cupcakes with Apricot Filling

130 kcal · 30 min · 4 servings

Ingredients

• 24 small paper liners
• 1 mini muffin baking tray (24 cups)
• 75 g apricot fruit flesh
• 1 egg (M)
• 80 ml vegetable oil
• 130 g sugar
• 1 pinch salt
• 50 g double cream cream cheese (60 %)
• 220 ml buttermilk
• 250 g flour
• 2 tsp baking powder
• 0.5 tsp baking soda
• 3 tbsp lemon juice
• 150 g double cream cream cheese (60 %)
• 1 tbsp powdered sugar
• blue food coloring
• 2 tbsp colorful sugar sprinkles (ready-made product)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius using conventional top and bottom heat.
2. 2. Place the paper liners into the cups of the mini-muffin baking tray.
3. 3. Whisk the egg, vegetable oil, sugar, a pinch of salt, cream cheese, and buttermilk together in a bowl.
4. 4. In a second bowl, mix the flour with the baking powder and baking soda (leavening agent).
5. 5. Stir the liquid egg mixture quickly into the flour mixture until everything is just moistly combined.
6. 6. Fill the batter halfway into the liners.
7. 7. Finely chop the apricot flesh and distribute it on top of the batter.
8. 8. Add the remaining batter on top.
9. 9. Bake the muffins in the center of the oven for 13 to 15 minutes.

Nutrition per serving

• kcal: 130
• Protein: 3 g · Fett/Fat: 6 g · Carbs: 16 g