Sour Cream Apricot Cupcakes with Mascarpone Frosting and Toasted Almonds
Coconut Sponge Cupcakes with Chocolate Espresso Buttercream
Ingredients
Ingredients
Cupcakes
- 1 1/2 cups Flour
- 3/4 cup sugar
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 stick butter melted
- 1 egg
- 3/4 cup buttermilk
- 1/4 cup milk
- 1 cup blueberries
Icing
- 1 stick butter
- 3 cups confectioners’ sugar
- 1/4 cup milk
- 3 tablespoon maple syrup
Servings: cupcakes
Instructions
Cupcakes
- Mix flour, sugar, baking soda, baking powder, and salt.
- In a separate bowl, mix butter and egg lightly.
- Add buttermilk and milk.
- Add milk mixture to flour and mix until just blended.
- Toss blueberries in a tablespoon of flour and fold into batter.
- Bake at 350 for 20 minutes, or until toothpick comes out clean.
Icing
- In a saucepan, melt butter at medium temperature until golden brown.
- In a bowl, add butter to sugar, then add milk and syrup.
- Beat until smooth.
Recipe Notes
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Original recipe can be found here
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