Sour Cream Apricot Cupcakes with Mascarpone Frosting and Toasted Almonds
CUPCAKES 1 cup flour 1/2 tsp baking soda pinch of salt 1 stick butter 1 cup sugar 1 egg 1/2 tsp almond extract 1/4 tsp vanilla 1/2 cup sour cream apricot preserves
Mix flour, baking soda, and salt. 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 sour cream. Add flour mixture. Fill cupcake liners 1/3 full. Place a spoonful of preserves in the center. Cover with batter. Bake at 350 for 20 minutes, or until toothpick comes out clean.
FROSTING 8 oz. mascarpone 1/2 cup heavy cream 1/2 cup confectioners’ sugar toasted almonds
Beat ingredients together at high speed for 2-3 minutes, or until soft peaks form. Spread on cupcakes and sprinkly with almonds.