Apricot, Yogurt & Honey Cupcakes

Moving to Dorset has led me to live a more Bucolic life. Between the rolling hills and the beach, I have found somewhere I can truly call home. Nature greets me from my doorstep, and I find myself embracing locally farmed produce, traded for my baked goods and recipe tests.


These cupcakes showcase local yogurt, butter, eggs, and honey, all from within a mile of my door. Home Baking never resonated as much.

Ingredients:


Cupcakes:


100g Unsalted Butter, room temperature

150g Golden Caster Sugar

20g Fragrant Honey

2 Large Eggs, room temperature

2tsp Vanilla Extract

150g Plain Flour

1 ½ tsp Baking Powder

½ tsp Fine Salt

120g Thick Yogurt, room temperature

80g Dried Apricots, chopped small


Honey Frosting:


185g Unsalted Butter, room temperature

360g Icing Sugar

2 tbsp Yogurt

2 tbsp Fragrant Honey

1 tsp Vanilla Extract

Small Pinch Salt


Fresh Apricots (if in season) or dried to garnish.

Method:


1. Preheat oven 180C. Line a 12-hole cupcake tin with paper liners.

2. Beat the butter and sugar in a stand mixer for 5 minutes, or until pale and fluffy. Add the honey and beat 1 minute more.

3. Add the eggs, one at a time, beating for 30 seconds between each addition. Meanwhile mix the flour with the baking powder and salt until homogenous. In a separate bowl, mix the yogurt with the vanilla extract.

4. Add half the yogurt mixture, followed by half the flour, and mix until only just combined. Repeat with the remaining yogurt and flour taking care not to overmix.

5. Finally fold through the chopped apricots and divide between your muffin cases. Bake for 14-16 minutes or until the tops feel springy. Cook in the tin 5 minutes before turning onto a wire rack to cool completely.

6. Once cool, mash the butter and icing sugar together with a fork. Beat in a stand mixer for 5-6 minutes or until pale and fluffy. Add the honey and yogurt, along with the vanilla and salt and beat again until you have a smooth, silky buttercream,

7. Pipe onto your cakes and decorate as you wish. Best served with a big mug of tea.