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Sour Cream Apricot Jam Cupcakes with Marscapone Frosting

November 11, 2010

I haven’t updated in a while because i’ve been working 6 days a week for the past month, but i’m finally back to my old schedule so i decided to bake something as a celebration [yay!]. I wanted to do something fruity, and cupcake-y, so i went with these beauties. I adapted the recipe from Ming Makes Cupcakes.
These cupcakes were super moist, the tops of mine overflowed a little bit but since i had greased the edges of the pan with butter, it gave it a little bit of a cripsyness to it around rim. I am a HUGE fan of using sour cream with baking. It really gives it an extra moist density to it. I used Trappist Apricot Preserves, because it was the fanciest looking one at Key Foods. The jam center really won me over. Apricot is one of my favorite jams/preserves, and it goes great with the creamy marscapone cheese frosting, which i like as an alternative to cream cheese frostings. Seriously make these, they’re fucking awesome.

Sour Cream Apricot Cupcakes with Marscapone Frosting
from Ming Makes Cupcakes

1 C. Flour
1/2 tsp. baking soda
pinch of sea salt
1 stick of unsalted butter
1 C. granulated sugar
1 egg
1/4 tsp. vanilla
1/2 C. of Sour Cream
apricot preserves

Mix flour, baking soda, and salt. In a seperate bowl, cream the butter and sugar until smooth. Add vanilla and egg. Stir in sour cream. Add flour mixture. Add a small scoop of the cake mixture into the cupcake liners, place a spoonful of the apricot preserves in the center, and cover with another scoop of cake mixture. Bake at 350 degrees for 20 minutes or until toothpick comes out clean.

8 oz. marscapone cheese
1/2 C. heavy cream
1/2 C. confectioners sugar
toasted almonds

Beat ingredients together until creamy [i used a food processor]. Spread on cupcakes and top with a sprinkle of almonds.


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