Poppy Seed Apricot Cupcakes

Rating: 3.19 / 5.00 (43 Votes)

Total time: 1 hour

Servings: 12.0 (servings)


For the dough:

For the topping:


Preheat the oven to 175 °C top-bottom heat. Line a muffin tray with paper cups.

For the batter, mix all dry ingredients together. In a mixing bowl, whisk together all the “wet” ingredients. Add the dry mixture and mix briskly with a hand mixer until smooth.

Pour halfway into each of the prepared ramekins and bake for 20-25 minutes. Immediately brush the hot cakes with apricot jam and sprinkle with hail sugar in the center. Then let cool completely on a baking rack.

For the topping, peel and pit the apricots. Puree the pulp very finely with vanilla sugar and pass through a sieve. Mix the mascarpone with yogurt, powdered sugar and the resulting apricot puree until creamy.

Fill the mixture into a piping bag and spread it in small squirts on the poppy seed cakes.

Related Recipes: