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 Prep Time
12 30
Cook Time
20
Servings Prep Time
12 30
Cook Time
20
Ingredients
Raspberry Mascarpone Icing
Instructions
  1. Cupcake Batter
  2. Mix butter and sugar well, Add eggs a bit at a time and mix until fluffy.
  3. In a second bowl mix the dry ingredients.
  4. Alternate the dry ingredients and the milk into the butter mixture. Mix after each addition. Then add the vanilla
  5. 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.
  6. Bake for 20 minutes. Let cool before icing.
Raspberry Mascarpone Icing
  1. 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.
  2. Beat the butter until pale yellow, slowly add the icing sugar and beat on low until incorporated
  3. Once incorporated add the raspberries. Add more icing sugar if you want the icing thicker.
  4. Decorate the cupcakes with a large swirl of icing and garnish with fresh raspberries and almond slices.