Yogurt Almond Cupcake with Apricot filling

These not-so-naughty Yogurt Almond Cupcakes are inspired in an old and very simple recipe of yogurt cake.

It is not a fluffy cake, it has dense texture and you can taste a touch of the yogurt sourness that pairs up perfectly with the sweet apricot filling.

The final result is gorgeous, the apricot and almonds truly make the difference and give them an elegant flair - perfect as a high tea treat!

Yogurt Almond Cupcake with Apricot filling

Cupcakes
2/3 cup sugar
1/2 cup butter, room temperature
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1  cup plain white flour
½ cup almond meal
1/2 cup sliced almonds plus some to garnish
2 teaspoons baking powder
2/3 cup geek natural yogurt  (no flavor)

Vanilla Yogurt Frosting
2 tablespoons unsalted butter softened
2 cups powdered sugar
2 tablespoons greek natural yogurt (no flavor)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
A small rosemary spring

Filling
½ Cup Apricot Paste
3 tablespoons of water
Preheat oven to 180C degrees .    

Prepare a cupcake tin – for normal sized cupcakes this recipe will make 12, for the larger ones like the ones in the photo, you can expect to have 8 cupcakes.

In a large mixing bowl, cream the butter and sugar until light and fluffy.  Add the eggs one at a time, beating well after each addition. Beat in the vanilla and almond extracts.

In another bowl, whisk together the flour, almond flour, sliced almonds. Beat 1/3 of the flour mixture into the wet ingredients.   Stir in slowly the flour mixture and yogurt to the butter sugar mixture.   Stir in the baking powder and mix well.

Fill the cupcake liners about 3/4 full.  Bake for about 25 minutes, or until a toothpick inserted into a cupcake comes out clean.  Transfer for a cooling rack.

Make the icing by mixing all ingredients in a bowl until completely homogeneous – for a hard icing use half of the amount of yogurt.  Leave in the fridge to set while the cupcakes cool down.
In a small pan heat the apricot paste and water until soft.

Pierce each cupcake with a skewer.    Fill a pipping bag with a fine nozzle with the apricot paste softened (separate a tablespoon of the mixture for decorating).     Insert a the point of the nozzle into the little whole you made with a skewer and press the pipping bag until the jam comes up to the surface – I promise you it works :-) 

When the cupcakes are completely cool, ice the cupcakes and decorate with some sliced almonds, apricot jam and rosemary.

Rachel Elich

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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