Sunday, February 20, 2011

Sour Cream Apricot Cupcakes with Mascarpone Frosting and Toasted Almonds


A friend sent this link to me and when I saw these cupcakes I knew I was going to make them for my Mom's birthday. 

They turned out scrumptiously although we were all really full from Red Lobster. (Yum times two.)

Here's the recipe for exactly 12 delicious cupcakes:
recipe from ming makes cupcakes

1 cup flour
1/2 tsp baking soda
pinch of salt
1/2 cup butter, softened
1 cup sugar
1 egg
1/2 tsp almond extract
1/4 tsp vanilla
1/2 cup sour cream
apricot jam

Mix flour, baking soda and salt (or not. I haven't been lately due to laziness - I just add in half the flour and the other ingredients when it calls for the flour mixture. Then I add in the rest of the flour and it seems to turn out alright.). In a separate bowl, cream butter and sugar on medium until light and fluffy. Reduce speed to low and add almond extract, vanilla and egg. Stir in the sour cream. Add the flour mixture. Fill cupcake liners 1/3 full (no more than 1/3 or you won't have enough to cover all 12 cupcakes). Place a small spoonful of preserves in the center. Cover with batter. Bake at 350 for 20-25 minutes, or until toothpick comes out clean.

1 cup mascarpone
1/2 cup heavy cream
1/2 cup icing sugar
toasted almonds

Beat ingredients together at high speed for 2-3 minutes, or until soft peaks form. Spread on cupcakes and sprinkle with almonds.

Tomorrow will be my very first tutorial blog about an easy gift you can make so do drop by and check it out!

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