All Natural Apricot Raspberry Cupcakes
Originally I was making this apricot raspberry vanilla cupcake recipe into a semi-naked cake, but plans changed. Instead of hosting Easter Brunch, I get to be a guest. Apricot raspberry vanilla cupcakes travel much better than a fancy cake does, so cupcakes it is.
The title of these cupcakes sounds much fancier then they are to make. The center is simply a drained apricot. Easy peasy. Go ahead and use a vanilla cake mix if you like, I won’t tell anyone.
Line your cupcake tins with paper liners. Preheat oven to 350 degrees.
You will need – 1 can apricots
Cut the apricots into large chunks, place in a colander and let drain. If you have fresh apricots you can just peel and chop them. There were only canned apricots available so that is what I am using.
Make the Cupcake Batter
Go ahead and use a mix if you find it easier. If you prefer to make your own batter here is my recipe.[wc_row] [wc_column size=”one-half” position=”first”]
2 cups flour
3 tsp baking soda
1/2 tsp salt
1/2 cup butter[/wc_column] [wc_column size=”one-half” position=”last”]
1 1/4 cups sugar
1 tsp vanilla
1 cup milk[/wc_column] [/wc_row]
Mix the butter, add the sugar a little at a time, mixing well after each addition. Once all three eggs are added, continue to mix until fluffy.
Mix all your dry ingredients in a second bowl.
Now you will incorporate everything into one batter. Starting with the butter mixture, add bits of the dry ingredients, alternating with milk. Blend well after each addition.
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 15 to 20 minutes. Let cool completely before icing.
Raspberry Mascarpone Icing[wc_row] [wc_column size=”one-half” position=”first”]
1/2 cup butter
8 oz (1 cup) mascarpone cheese
4 cups icing sugar[/wc_column] [wc_column size=”one-half” position=”last”]
juice from raspberries
raspberries and almonds for garnish[/wc_column] [/wc_row]
Rinse and drain 1 cup of raspberries. Puree them in a sieve or cheesecloth to remove the seeds. Let them drain, toss the seeds in the sieve. Save the juice.
Beat the butter until pale yellow, slowly add the icing sugar and beat on low until incorporated (this saves you from having icing sugar dust flying around your kitchen)
Once incorporated add the raspberries. Add more icing sugar if you want the icing thicker.
Decorate your apricot cupcake, I used a large bag, fit with a swirl cupcake tip.
Swirl the icing on top of the apricot cupcake. Add some raspberries for garnish and maybe a couple slices of almond.
We seem to be so far behind the rest of the world in welcoming Spring. When it does finally arrive, berries and apricots are the first two fruits to ripen. They will be fresh for the picking eventually until then these cupcakes are a sign of flavours to come.
Raspberries are not too sweet a fruit and the mascarpone cheese is mild leaving this cupcake less sweet than many cupcakes are. These were a hit at our home, I hope your family loves them as well.