Our delicious cupcakes with Agrisicilia apricot jam and amaretti are a work of culinary art that combines tradition and creativity. Agrisicilia apricot jam, prepared with care and passion, captures the essence of sweet Sicilian apricots, giving a fruity sweetness in every bite.
The amaretti biscuits, with their crunch and enveloping flavour, add a note of contrast and depth to each cupcake.
140 g flour
125 g natural plain yogurt
100 g sugar
40 ml seed oil
50 g amaretti
1 tablespoon Agrisicilia apricot jam
Half a sachet of baking powder for desserts
For the frosting
200 ml fresh liquid cream
125 g mascarpone
30 g icing sugar
200 g Agrisicilia apricot jam
1. First, let’s prepare the muffins. In a bowl, whisk the eggs with the granulated sugar until frothy. Add the oil and the yogurt slowly, continuing to whisk. Add the Agrisicilia apricot jam and mix. Now, combine the flour, the sifted yeast and the coarsely crumbled amaretti biscuits. Mix everything well to make the mixture homogeneous. Distribute it into muffin cups, filling them 3/4 full. cDistribute it into muffin cups, filling them 3/4 full.
2. In the meantime, let’s prepare the frosting. Whip the cream together with the sugar and mascarpone. Once everything is well assembled, add the jam and mix lightly with a spoon without distributing it evenly; in this way, we will create a variegated effect. Fill a piping bag with a large star nozzle with the frosting and place in the fridge. Once our muffins are cold, we decorate with frosting, a slice of apricot and a mint leaf.