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Apricot Filling Recipe


Apricot Filling adds true fruit richness to a variety of cupcake flavors. A splash of orange liqueur puts it over the top! Fill your layer cakes with this sweet Apricot Filling. Flavored with Grand Marnier, lemon juice, and sugar, this apricot filling complements most cakes.
Makes: 3 cups of filling.
Skill Level: None

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Step 1

In small saucepan place apricots and water and allow to stand, covered, 2 hours. Simmer 20 minutes on very low heat, tightly covered or until apricots are soft. Puree along with any remaining liquid in a food processor fitted with a steel blade. Add Grand Marnier, lemon juice and sugar, mix with several on-off turns. If desired, for a sweeter filling add more sugar. Fill cupcake.

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Ingredients

Products

dried apricots

2 (6 oz.) pkgs dried apricots

water

1 1/2 cups water

Grand Marnier

2 teaspoons Grand Marnier ((optional))

lemon juice

1 tablespoon lemon juice

granulated sugar

1/2 - 3/4 cups granulated sugar

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Products

Food Processor

Food Processor

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Apricot Filling is rated 5.0 out of 5 by 3.
Rated 5 out of 5 by from I used this filling in some golden vanilla cupcakes, and I wish you could have heard the rave reviews I got! I omitted the Grand Marnier, as I was serving them to children as well as adults. I also soaked the apricots in the water for a couple of hours prior to cooking. I will be using this filling often! Would also be great for a rolled coffecake or buns.
Date published: 2010-12-03
Rated 5 out of 5 by from I made this without the Grand Marnier and it was just delicious! Just a note: I had to make two different bathches as the pot I used was aluminum and the first batch stripped a layer of aluminum off. Or that's what it looked like and I didn't think it would be safe to serve. I made the second batch in a second pot and it worked great!
Date published: 2010-11-29
Rated 5 out of 5 by from I made this filling to fill a dark chocolate cuppie and it was amazing. I am not really an apricot fan but this filling was wonderful. I coated the chocolate in ganache and my roomate, who took them to work with him, stated that everyone loved them and that they were "deliciously rich". I'll use this recipe again.
Date published: 2010-12-01
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