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
Apricot Filling is rated out of 5 by 4.
Rated 5 out of 5 by mfyarbrough from Fabulous Filling When You Want A Twist I used this fabulous filling in a tiered, wedding-style cake for my parents' 50th anniversary. Fruit fillings are my personal favorite for this type of cake, but I find many to be too sweet alongside so much decorative icing. Apricots are a marvelous alternative that help cut through some of the sweetness, plus their tart, sunny flavor is perfect for spring (and pairs well with a Prosecco toast!). I began with the amount of sugar indicated in the recipe and didn't find it necessary to add more, though the recipe can be easily sweetened to taste. I also found the consistency to be perfect: jammy enough to spread quickly, but with enough body to hold shape and not ooze out from between layers beneath the weight of the cake. One-and-a-half recipes produced an ample amount to fill a three-tiered cake (6-, 9-, and 12-inch layers) for 40-50 people. It was a huge hit!
Date published: 2017-04-02
Rated 5 out of 5 by pleasedaspunch 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 Lita829 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