Quick upside-down fruit cupcakes

Quick upside-down fruit cupcakes

By
From
Baking
Makes
12
Photographer
Vanessa Levis

This is a simple recipe that gives a homemade look to packet cake mix. You can experiment with different fruits and even different flavours of cake mixes. There are good-quality cake mixes available and they come in very handy when you have to make something in a hurry.

Ingredients

Quantity Ingredient
30g butter
4 tablespoons brown sugar
12 canned apricot halves, well drained
310g packet buttercake or vanilla cake mix

Method

  1. Preheat the oven to 190°C.
  2. Melt the butter and spoon evenly into 12 deep patty tins or muffin tins. Sprinkle the bottom of each tin with brown sugar. Place an apricot half, cut side up, in each.
  3. Make up the cake mixture according to the directions on the packet.
  4. Spoon on top of the fruit, filling the tins two-thirds full. Bake for 12–15 minutes or until the cake is cooked. Turn out onto a wire rack, leaving the cakes so that the apricots are facing upwards. Allow to cool before serving.

Variations

  • Plum

    Spoon on top of the fruit, filling the tins two-thirds full. Bake for 12–15 minutes or until the cake is cooked. Turn out onto a wire rack, leaving the cakes so that the apricots are facing upwards. Allow to cool before serving.

    Blueberry

    You can place a few fresh or frozen blueberries into the base of each patty tin.

    Raspberry

    Place 3–4 fresh or frozen raspberries in the base of the tin.

    Strawberry

    Try strawberry halves instead of apricots.
Tags:
baking
bakery
margaret
fulton
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