How to make whole wheat apricot cupcake bowls

Make Whole Wheat Apricot Cupcake Bowls

47
STEPS
INGREDIENTS

Mix the dry ingredients

Mix the dry ingredients

Beat the wet: cream butter and sugar, then add the eggs and vanilla.

Beat the wet: cream butter and sugar, then add the eggs and vanilla.

Add the jam and beat again until smooth

Add the jam and beat again until smooth

Add the dry to the wet and gently fold until just combined

Add the dry to the wet and gently fold until just combined

Fill cupcake molds about half way and top with a small dollop of jam. Do not overfill!

Fill cupcake molds about half way and top with a small dollop of jam. Do not overfill!

Bake at 350F for 10-15 mins. The cake will sink in the center as the dollop of jam sinks, creating a bowl

Once completely cooled, fill with whipped cream, ice cream, instant pudding, fruits etc. Makes about 12 cupcake bowls Enjoy!

  • 1.0c Whole wheat flour
  • 1/2tsp Baking soda
  • 1/2tsp Baking powder
  • Pinch of salt
  • 2.0 Eggs
  • 1/2c Butter or shortening
  • 1.0tsp Vanilla extract
  • 1.0c Apricot jam (or your favorite jam)
  • This is a high altitude recipe
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