Named after the Italian revolutionary, Garibaldis are buttery upside-down cupcakes that are glazed with apricot jam and rolled in sprinkles. There are more varieties these days (such as chocolate), but this recipe will be for the traditional version that rose to such a high popularity all across Mexico.
Prep Time: 25 Minutes | Cook Time: 17 Minutes {+about 2 hours to cool} | Total Time: 42 Minutes {+about 2 hours to cool}
Special Equipment
One standard sized Cupcake Pan
1 large Baking Pan
3 Large Mixing Bowls
1 Electric Hand Mixer
1 Silicone Basting Brush
Cooking Spray
Cake Stand (optional)
Ingredients (US Standard)
1 and 1/3 cup All Purpose Flour
1/8 tsp Salt
1 and 1/4 tsp Baking Powder
3/4 cup Granulated Sugar
3/4 cup (1 and 1/2 sticks) Unsalted Butter , room temperature
2 Large Eggs, room temperature
1/2 tsp Vanilla Extract
1/2 cup Whole Milk
1 cup Apricot Jam (I use Crofter's)
2 cups White Nonpareil Sprinkles (you can buy them in person at Hobby Lobby or from Amazon)
Ingredients (Metric)*
160g All Purpose Flour
0.7g Salt
6g Baking Powder
144g Granulated Sugar
170g Unsalted Butter , room temperature
2 Large Eggs, room temperature
2.5 mL Vanilla Extract
118 mL Whole Milk
288g Apricot Jam (I use Crofter's)
2 cups White Nonpareil Sprinkles (you can buy them in person at Hobby Lobby or from Amazon)
*All metric units are converted and should be considered more or less.
Cupcake Method
Bring eggs to room temperature by cracking them in a bowl and allowing them to sit on your kitchen counter for about 30 minutes. Bring butter to room temperature by placing on a plate and allowing it to sit on your kitchen counter for 30 minutes.
Preheat oven to 350°F (177°C). Use cooking spray to grease the cupcake pan. Use a paper towel to wipe away any excess grease, then set pan aside.
In the large mixing bowl, combine the flour, salt, and baking powder.
In a separate large bowl, use an electric mixer to beat the butter and sugar together until fluffy (about 60 seconds)
In a third mixing bowl, beat the eggs, milk, and vanilla together.
Add 1/3 of the egg mixture to the butter and beat to combine.
Add 1/3 of flour mixture to the butter and beat to combine, just until no dry flour remains.
Now add 1/2 of the remaining egg mixture to the butter and beat to combine again.
Add 1/2 of the remaining flour mixture, and beat to combine just until no dry flour remains.
Combine the last of the egg mixture into the butter, and finally follow suit with the last of the flour.
Evenly distribute into the cupcake pan until each cup is about 3/4 full.
Bake on the top rack for 15-20 minutes, until a toothpick or fork inserted into one of the cakes comes out clean.
Allow the cupcakes to rest in the cupcake pan for 10 minutes before transferring to a cooling rack. The best way to transfer is to turn the pan upside-down on the rack and allow them to gently fall out with gravity.
Cool the cupcakes for about 2 hours, until room temperature. (If you are in a hurry and want to cool the cupcakes faster, place each cupcake on a large baking pan and put in your freezer for about 30 minutes).
Topping Method
Use a silicone basting brush to evenly spread the apricot jam all over each cupcake. Place each cupcake on the large baking pan to rest as you go. (Note: if the jam is too sticky to spread without tearing the cakes, heat it on Low in a saucepan for about 5 minutes, stirring frequently. If you apply warm jam to the cupcakes you'll need to let them rest for 30-60 minutes to allow jam to fully cool after glazing, or else the heat will cause the sprinkles to melt in the next step.)
Add your sprinkles to a medium bowl. Carefully dip the glazed cupcake into the bowl, rolling it to cover with sprinkles.
Place completed cupcakes upside down on a cake stand, and repeat Topping Step 2 until all cupcakes are sprinkled. Garibaldis are best if allowed to sit overnight so the flavor may develop. They can remain on your counter, in a covered cake stand, for up to a week. Enjoy with coffee!
Nutritional Data
Servings: 12
Serving Size: 1 cupcake
Calories: 317 | Protein: 3 | Carbs: 58 | Fiber: 0 | Fats: 13
This is a family recipe and is not derived from another existing recipe. Please give proper credit if re-posting.
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