Apricot lemon cupcakes, with a tahini coconut frosting

Dan Lepard
Suitable for the gluten-intolerant and for vegans: Apricot lemon cupcakes.
Suitable for the gluten-intolerant and for vegans: Apricot lemon cupcakes. Photo: William Meppem
Difficulty
Easy
Dietary
Gluten-free

Our everyday ingredients give us huge scope to harness science to achieve stupendous results. In these recipes it's the humectants and emulsifiers that star. Fruit purees are a great way of keeping a moist, soft texture in cakes, and nut or seed purees like peanut butter and tahini are great at emulsifying fats and liquids that also help with the texture and keeping qualities. These cakes are gluten-free and suitable for vegans.

Ingredients

100g chopped dried apricots

200ml boiling water

125ml almond or sunflower oil

finely grated zest of 1 lemon

1 tbsp lemon juice

100g castor sugar

225g gluten-free white flour mix

2 tsp gluten-free baking powder

limoncello or Cointreau, optional

Frosting

100g coconut oil

25g tahini

2 tsp lemon juice

30ml almond or soy milk

350g icing sugar

 

Method

1. Line the pockets of a muffin tray with eight muffin papers and heat the oven to 180C or 160C fan-forced.

2. Put the apricots in a bowl, cover with boiling water and leave for 10 minutes. Then add the oil, lemon zest and one tablespoon of lemon juice. Transfer this to a food processor and whiz it on high speed for a few minutes until the mixture is utterly smooth and creamy.

3. Tip the apricot puree into a mixing bowl and beat in the sugar. While it's still warm, add the flour and baking powder and stir everything together until smooth.

4. Spoon into the muffin papers, almost to the top, then bake for about 25 minutes, until a skewer poked in comes out clean. Leave to cool in the tray as they're very fragile while warm. If you like, you can spoon a little limoncello or Cointreau on to each cake while they're warm.

5. For the frosting, warm the coconut oil until it has melted and turned liquid. Add the tahini, lemon juice, almond milk and icing sugar then beat for two to three minutes until thick and smooth. Leave to sit for a few minutes until it holds its shape, then pipe with a star nozzle on to the cupcakes before serving.

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