Apricot Jam Topped Cupcakes
Ingredients
- 1/2 cup flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fine granulated sugar
- 1 cup corn oil
- 1/2 cup yogurt or labneh
- 1/2 cup milk
- 1 tablespoon lemon zest
Topping
- 1 cup apricot jam
- 1 cup coconut
Preparation
Position the rack in the middle of the oven and preheat the oven to 180°C.
Prepare cupcake molds and line them with paper cups.
On a piece of parchment paper or in a deep bowl, sift the flour, baking powder, and salt.
In a mixer bowl, place the eggs, vanilla, and sugar and attach the whisk attachment. Beat on medium speed until the egg volume doubles. With the mixer running, gradually add the oil until fully combined. Continue on low speed, add the yogurt, milk, flour mixture, and lemon zest. Beat on medium speed for one minute.
Distribute the cake batter into the cups, filling them two-thirds full.
Bake for 20 to 25 minutes. Test doneness with a toothpick; it should come out clean.
Remove from oven and let cool completely in the molds.
Decorate the cupcakes with jam and coconut, then serve.
