Apricot Mini Cakes
Source of Recipe
The View
Recipe Introduction
Queen Latifah's Apricot Mini Cakes
List of Ingredients
36 dried apricots
4 ounces cream cheese, room temperature
3 tablespoons confectioners/powdered sugar
1/2 cup finely chopped walnuts, toasted
1 box classic yellow cake mix (18.25-ounce)
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
2 teaspoons pure almond extract
Additional confectioners/powered sugar, optional
Recipe
Preheat oven to 350 degrees. Butter and flour mini-cupcake pans. Using kitchen shears or small sharp knife, cut ¼-inch piece off 1 end of each apricot. Insert handle of wooden spoon into slit of each apricot to form pocket; set aside. Beat cream cheese in large bowl until light and fluffy. Beat in 3 tablespoons confectioners/powdered sugar. Mix in walnuts. Spoon cream cheese mixture into pastry bag without metal tip. Pipe cream cheese mixture into pockets of prepared apricots. Place 1 filled apricot into each cup of prepared mini-cupcake pans. Combine cake mix, water, oil, eggs, and almond extract in large bowl. Beat for 2 minutes, or until well blended. Spoon 1 tablespoon of batter over each apricot in pans. Bake for 15 minutes, or until lightly golden. Cool cakes completely in pans on cooling racks. Arrange cakes apricot side up on serving platter. Dust with additional confectioners/powdered sugar (optional). Makes about 36 bite-size cakes
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