Cakes with Soft Cheese and Fruit Filling
ready in 1 hr 50 min.
- For the muffins
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs (beaten)
- 1 tsp vanilla extract
- 1 cup self-rising flour (sifted)
- 1 Tbsp milk
- For the filling
- 12 small Apricot (pitted and halved)
- 1 Tbsp lemon juice
- 1 Tbsp Mascarpone
- 1 Tbsp honey
- To decorate
- powdered sugar
For the filling: sprinkle the cut sides of the apricots with lemon juice.
Beat together the mascarpone and honey. Spoon 1 teaspoon into 6 apricot halves, press the remaining apricot halves on top. Chill for 1 hour.
For the muffins: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
Beat the butter and sugar in a mixing bowl until light. Gradually beat in the eggs and vanilla until blended.
Sift in the flour and stir until just combined. Add a little milk until the mixture is a dropping consistency.
Spoon into the tins to cover the bases. Place the apricots on top and cover completely with more mixture.
Bake for 10-15 minutes until risen and golden. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
Sift icing sugar over the top.