I made these for morning tea with a friend, but in all honesty I would consider making these again simply for the fantastic aroma that fills the house. Better than any air freshener or scented candle on the market!
This is a super simple recipe based on a packet of Basco Vanilla Cake. I used some amaretto flavoured coffee syrup I was given to flavour them. I don't like sweet coffee generally, but you can still use coffee syrups in baking. If you don't have some, you could use real amaretto, or at a pinch you could use almond essence.
Amaretto Blueberry Cupcakes (gluten and egg free)
You will need:
1 packet of Basco Gluten Free Vanilla Cake mix
Four tablespoons apricot puree
Two tablespoons milk
2/3 (that is two thirds) cup of water
1 tablespoon amaretto flavoured coffee syrup (or 1 teaspoon almond essence)
1 cup frozen blueberries (or fresh if they are in season)
NB: If you can use eggs, omit the apricot puree and milk and replace with 2 eggs.
Put the blueberries in a colander and swish under running water to remove any ice and soften them up a little. Set aside.
Put all cupcake ingredients in a mixing bowl and beat on low speed until combined. Beat on high speed until thoroughly mixed and light in colour.
Spoon a dollop into each cupcake liner. I used a soup spoon amount in each. Add a layer of the drained blueberries.
Cover with another spoonful of cupcake mixture.
Bake at 180C for 30 minutes or until golden brown on top. Leave to cool in pan for 5 minutes before turning out onto a cooling rack.
They are soft, moist, crumbly as expected, and melt in your mouth, and they have a lovely flavour. My eldest said her friends ate some of the crumbs off the floor at school because they loved it so much (that's complimentary and all, but ew!). If you're not into licking the cupcake paper clean, I would recommend using a spoon to eat these. Would be lovely with a dollop of double thick cream, or crème fraiche, although we just devoured them plain.
Thanks for stopping by!