I have a great news to share with everyone. My one and only brother Jean had his first baby girl this weekend. I became an auntie to a beautiful baby girl Alicia. She is so tiny but yet so perfect and precious in every way. To welcome baby Alicia home, I decided to make some mini cupcakes. I had purchased the baby cupcake kit from Macy’s few month’s back and thought it would be nice to bake them and take them to the hospital when visiting the baby. Fortunately mommy and baby were doing well and they were released the next day so the cupcakes ended up at home instead of the hospital.
My Mom (Grandma Mary with Alicia)
Alicia playing and observing…
Alicia sound asleep…
These cupcakes are not quite the traditional cupcakes since they do not have any icing. You are more thann welcome to add your favorite icing. Since I was rushing to go see the baby instead I decided to sprinkle them with some powdered sugar. They were still tasty and perfect for entertaining.
This recipe was inspired from Giada De Laurentiis’ Almond, Pine Nut, Apricot Crumb Cake
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Apricot Pistachio Cupcakes
Makes 36
- Prep: 20 minutes
- Cook: 25 to 35 minutes
- 3/4 cup pistachio almonds, toasted
- 1/2 cup almonds, toasted
- 1/4 cup pine nuts, toasted
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- 1 tsp salt
- 8 large eggs
- 2.5 cups sugar
- 2.5 sticks butter, melted
- 2.5 cups milk
- 1 cup sour cream
- 1 tsp almond extract
- 1 cup apricots jam
- zest of 1 lemon
- powdered sugar for sprinkling
- mini cupcake tins
- 36 cupcake liners
Directions:
Preheat the oven to 350 degrees F. Butter 12-cupcake tin pans and add cupcake liners into tins and set aside until batter is ready.
Combine the toasted nuts in a food processor. Pulse until the nuts are finely ground almost like the texture of flour. Transfer the nuts to a large bowl. Add the dry ingredients: flour, baking powder, and salt. Stir to combine and set aside.
Using a stand mixer or an electric mixer beat the eggs and the sugar in a medium size bowl until the mixture becomes thick and pale yellow. Add the butter, milk, sour cream and apricot jam. Stir in the almond extract and zest. Pour the mixture slowly into the dry ingredients. Stir well until mixture is combined. Pour the batter into the cupcake liners. Bake until the cupcakes are cooked and a toothpick comes out clean, about 25 to 35 minutes. Let the cupcakes cool. Use a Sprinkle with powdered sugar or top with your favorite icing and serve.
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