Apricot Cupcakes with Raspberry Mascarpone Icing
Out of this world all natural cupcakes. A simple vanilla cupcake recipe gets a major upgrade with a simple apricot center and raspberry mascarpone icing. I promise these cupcakes are fantastic!
Servings 12
Ingredients
- 1 can apricots Cut into large chunks and drained
- 2 cups flour
- 3 tsp baking soda
- ½ tsp salt
- ½ cup butter
- 1 ¼ cups sugar
- 3 eggs
- 1 tsp vanilla
- 1 CUP milk
Raspberry Mascarpone Icing
- ½ cup butter
- 8 oz ( or 1 cup mascarpone cream
- 4 cups icing sugar
- 1 cup raspberries keep the juice
- almonds
Instructions
- Cupcake Batter
- Mix butter and sugar well, Add eggs a bit at a time and mix until fluffy.
- In a second bowl mix the dry ingredients.
- Alternate the dry ingredients and the milk into the butter mixture. Mix after each addition. Then add the vanilla
- Place about 1/3 cup of batter in each cupcake paper lined tin, add 2 pieces of the drained apricot, fill with the remaining batter.
- Bake for 20 minutes. Let cool before icing.
Raspberry Mascarpone Icing
- Rinse and drain 1 cup of raspberries. Puree them and run through either a fine sieve or cheesecloth to remove the seeds. Toss the seeds and save the juice.
- Beat the butter until pale yellow, slowly add the icing sugar and beat on low until incorporated
- Once incorporated add the raspberries. Add more icing sugar if you want the icing thicker.
- Decorate the cupcakes with a large swirl of icing and garnish with fresh raspberries and almond slices.