Lemon muffins with dried apricots

6 servings

40 minutes

Lemon cupcakes with dried apricots are an exquisite blend of citrus freshness and the gentle sweetness of dried apricots. This dessert hails from Russian cuisine, where natural and simple ingredients are traditionally used to create a rich flavor. The cupcakes have a light airy texture with a pleasant lemon tartness that harmoniously complements the soft caramelized apricots soaked in cognac. They are perfect for a morning tea or a cozy evening with a cup of aromatic coffee. Thanks to the combination of butter, fresh eggs, and milk, the batter is tender and rich. The browned crust adds appetizing appeal, while the citrus aroma makes the baked goods especially enticing. These cupcakes can be served as a standalone dessert or complemented with a berry sauce that enhances the sweet notes of apricot.

Energy value per serving

• Calories: 372.1
• Proteins: 6.3g
• Fats: 15.4g
• Carbohydrates: 47.7g

Ingredients

• Dried apricots: 80 g
• Cognac: 50 ml
• Butter: 90 g
• Sugar: 120 g
• Chicken egg: 2 pc
• Wheat flour: 150 g
• Baking powder: 5 g
• Milk: 70 ml
• Lemon: 2 pc

Cooking steps

1. Cut the dried apricots into small cubes and soak them in cognac.

   Required ingredients:

   • Dried apricots: 80 g
   • Cognac: 50 ml

2. Grate the lemon zest on a fine grater. Then mix it with a small amount of sugar (about a tablespoon), add the juice of one lemon, and let it sit for a while.

   Required ingredients:

   • Lemon: 2 pieces
   • Sugar: 120 g

3. Place room temperature butter in the mixer bowl, attach the perforated spatula attachment, and turn the mixer on medium speed. Gradually add sugar until the butter turns pale and creamy.

   Required ingredients:

   • Butter: 90 g
   • Sugar: 120 g

4. Break the eggs one by one into the pale oil (also at room temperature) and whisk together with the oil until a smooth texture is achieved. Then add the zest and mix for another minute.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Lemon: 2 pieces

5. Sift the flour and mix it with the baking powder, then add it to the mixer bowl. Mix until a homogeneous dough is formed.

   Required ingredients:

   • Wheat flour: 150 g
   • Baking powder: 5 g

6. Pour milk into the mixer bowl and mix for another three minutes. Then add dried apricots and stir to evenly distribute them in the dough, giving it a glossy appearance.

   Required ingredients:

   • Milk: 70 ml
   • Dried apricots: 80 g

7. Grease the molds with butter and fill each cavity with dough. Place the molds in an oven preheated to 180 degrees for 20 minutes.

   Required ingredients:

   • Butter: 90 g