Apricot-Glazed Almond Cupcakes

r_d582b1cf-a2f7-77f2-b7df-60fef2e04f30588

Source: Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz

Ingredients

Yields: 12 cupcakes (12 Servings)

Cupcakes gr_5f1a48c29bc5e0
    2/3 cup almond milk 175.54g
    3/4 cup granulated sugar 150g
    2 tbsp all-purpose flour 15.6g
    1 1/2 tsp baking powder 6.9g
    1 cup all-purpose flour 125g
    1/2 tsp salt 3g
    1/3 cup almond meal 31.35g
    1/4 cup soy yogurt 65.5g
    2 tbsps Apricot preserves 40g
    1/3 cup canola oil 71.94g
    1 tsp vanilla extract 4.2g
    2 tsp almond extractApricot Glaze gr_5f1a48a93fbcc0
    1/3 cup Apricot Preserves 105.6g
    1 tbsp water 14.78gSlivered Almonds** Optional

Select the substitute that is safe for you
(Substitutes that do not match free or diet icons may appear.)
Ingredient list may appear altered from original.
ALWAYS check labels before buying or consuming!

CUPCAKES: Preheat oven to 350°F. Line muffin tin. Whisk together the wet ingredients and sugar. Separately, whisk together dry ingredients except for almond meal, then combine with the wet. Mix in the almond meal. Add 1/2tsp apricot jam to center of each tin, and gently push it in so the top is level with the batter. Bake 24min. GLAZE: Boil apricot jam and water for one full minute, stirring often. Remove from heat and continue stirring 30sec. Glaze cupcakes and garnish with slivered almonds.

Reviews

Success

Ease

Kidfun

Occasion: Party,
Necessary Equipment: Oven

Oven