Apricot Teacakes from Tartelette

A couple weeks ago, the fabulous Tartelette posted a recipe for Apricot Teacakes which sounded too delicious to pass up. And the fact that it uses only a couple ingredients, all of which are pantry standards, this has quickly become my go-to recipe for an easy weekend snack.

Make sure you egg crate and mixing bowl match. This is a very important step!

Mix all the ingredients and poor into a greased mold- or in my case, fill a cupcake tin about 1/3 of the way.

Now that I have this recipe in the arsenal, I think I may invest in a cuter mold...

Apricot Teacakes

Makes about a dozen

From this recipe on Tartelette

• 1/3 cup (67g) sugar
• 2 large eggs
• 4 tablespoons (56.5gr) butter, melted and cooled
• 1/4 cup (58gr) sour cream
• 1/2 cup (62.5gr) all purpose flour
• 1/2 cup (125gr) dried apricot halves, diced
  

Preheat the oven to 350F.

Whisk together the eggs and sugar until pale and thick, about 2-3 minutes. Add the butter and sour cream. Whisk well and add the flour. Add the dried apricots and mix until incorporated. Divide evenly between muffin tins (or other small molds) coated with cooking spray and cook for 20 minutes or until golden brown. Let cool on wire racks.

Particularly tasty with a cup of Earl Grey