Apricot cupcakes with whipped honey ricotta frosting

Apricot cupcakes with whipped honey ricotta frosting

Apricot cupcakes with whipped honey ricotta frosting

A friend and I discovered these adorable little edible bee decorations on a recent outing in Gold Creek Village. We both fell in love with their sugary cuteness. I knew I had to develop a cupcake recipe suitable for them to adorn. It had to have honey in it. This is it. As fun as the little sugar bees are, you don’t need them to make these lovely cupcakes. The frosting especially, is wonderful.

Makes 24

125 grams butter
1/3 cup caster sugar
1/3 cup vanilla sugar
1 egg
1 egg yolk
3/4 cup apricot puree*
2 cups self-raising flour

*I pureed a snack tub of Goulburn Valley apricots in my food processor.

250 grams ricotta cheese
1/2 cup creamed honey
ground cinnamon
edible bee decorations (optional)

Preheat the oven to 180oC.

Cream the butter and sugars till pale and fluffy. Beat in the egg. When fully combined, beat in the yolk. When fully combined, add the apricot puree then fold in the self-raising flour.

Grease a mini muffin tray and fill each cavity to the top.

Bake at 180oC for 15 minutes.

To make the frosting, place the ricotta and honey in a food processor and blitz till smooth.

Scoop the frosting into a piping bag fitted with a star shaped nozzle. Beginning at the outside and moving in, pipe a spiral of frosting atop each cupcake. Sprinkle with a little ground cinnamon and top with a decoration (if using).

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