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Almond Apricot Cupcakes
Yield: about 10-12 cupcakes

132 g Almond Flour 4.5 g Baking powder 1 g Salt 4 Whole eggs plus 2 egg yolks at room temperature 75 g Almond Paste 200 g Sugar 120 g Butter 80 g Potato Starch

Preheat oven to 350 degrees. Sift all of the dry ingredients except sugar in a medium bowl. With the paddle attachment beat the almond paste for 30 seconds. Add the sugar and beat to incorporate. On low speed add the butter. Increase to medium speed and mix until light and fluffy and the mixture is smooth. Scrape down the sides of the bowl as necessary. Add the eggs in slowly. Continue to beat until the mixture appears silky. Add the sifted dry ingredients and mix just until incorporated. Using a uniform measure, such as an ice cream scoop, evenly divide the batter into lined muffin tins. Bake for 15-18 minutes or until a toothpick inserted in the middle comes out clean.

Apricot Buttercream

9.1 oz sugar
3 oz water
5.4 oz egg whites
1 lb unsalted butter
9 oz apricot purée

In a small saucepan combine sugar and water and cook over medium heat until it reaches 240 degrees. Cook until it reaches 240F In a mixer fitted with a whisk attachment, mix the whites on medium speed. Turn the mixer down to slow and in a slow stream, pour the hot sugar down the side of the bowl into the whites. Once all the sugar has been added increase speed to high and continue to beat until the bottom of the bowl is cool to the touch. Add butter in small pieces and mix until incorporated. Add the apricot purée and mix until incorporated.
Garnish with whole almonds or chopped candied almonds.