Can I use margarine instead of butter in this recipe?

You can, but the flavor and texture will be noticeably different. Butter provides the richness and mouthfeel that define a good Garibaldi.

Are there any shortcuts for the apricot glaze?

Yes, you can microwave the preserves with a splash of water or juice for 30–45 seconds until runny, instead of heating on the stove.

What are nonpareils, and where can I find them?

Nonpareils are tiny decorative sugar balls used in baking. White ones are traditional and available in baking supply stores or online.

Can I make Garibaldis gluten-free?

A 1:1 gluten-free flour blend may work, but the texture will be different. It’s worth testing in small batches.

Do I need to use a stand mixer?

Not necessarily. A hand mixer works too, but be sure to beat the butter and sugar thoroughly to get that light, fluffy texture.

Why do we use cornstarch in the batter?

Cornstarch helps soften the texture of the cake and mimics the crumb of cake flour, giving it a more tender bite.

Garibaldis - Nibbles and Feasts

Description

Garibaldis are a buttery Mexican mini poundcakes topped with apricot preserves and white sugar sprinkles. It is one of the most popular pastries in Mexican bakeries. Its history is related to the families that came from Europe to Mexico who later founded El Globo Panaderia in Mexico City’s Historic Center.

Ingredients

Scale

3 cups flour
1 teaspoon baking powder
1 tablespoon corn starch
1 ¼ cup butter, room temperature
1 ½ granulated sugar
4 eggs, room temperature
¼ cup vegetable oil
1 ½ cups milk
½ cup apricot preserves
2 tablespoons water or orange juice
½ cup white nonpareils

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Instructions

Preheat oven to 350° F. Spray 2 (12-count) muffin tins with non-stick cooking spray. Set aside.
Sift together flour, baking powder and cornstarch in a large bowl. Set aside.
In the bowl of a stand mixer, combine butter and sugar. Mix at medium speed until creamy; about 3 minutes. Decrease mixer speed and add eggs, one at a time, and oil. Add dry ingredients alternating with milk until well combined; about 3 minutes.
Using an ice cream scoop, divide mixture between molds, filling just under the rim. Bake for 16-18 minutes or until edges are golden brown. Let pound cakes cool for 5 minutes in mold, remove from molds and let cool completely on cooling rack.
While poundcakes cool, combine apricot preserves and water (or orange juice) in a small saucepan over low heat. Stir until mixture is well combined and runny. Remove from heat.
Place nonpareils in a shallow bowl. Dip the bottom half of each poundcake in apricot preserves mixture then dip in nonpareils. Place poundcakes in cupcake liners with nonpareils side up. Let cool and enjoy.