Those dense, satisfying, tasty cupcakes appeared on my blog only because of my curiosity. When I found the recipe here I simply had to try it. I have never add couscous into a cake batter so I was really wander what comes out of this experiment.
Ingredients for 12-18 cupcakes:
- 50g dried apricotes
- 2 eggs
- 105g caster sugar
- 50g melted butter
- 155g couscous
- 155g flour
- 1/2 tsp baking powder
- 1/4 tsp ginger
Put 110g of apricotes (50g for batter and 60g for frosting) into a pan and cover with water. Bring to a boil and simmer for fifteen minutes. The apricotes should be plump.
Drain the water out. Keep the water to cook couscous.
Place the couscous in a bowl and pour over the apricots water add some boiling water to cover couscous completly and add some to have about 1 cm more water above the couscous. Set aside to bulk.
Put the cooked apricots in a blender and blend them until you have a pasty puree.
Preheat the oven to 180C. Line muffin tin with paper cases.
Melet the butter and set aside to cool down. In a big bowl whisk the eggs and sugar until combined. Stir in the melted butter. Add the couscous, flour, baking powder, ginger and stir until just combined. Then stir in the apricot pure. Fill the cupcake liners to the top and bake for 20 minutes.
Transfer the cupcakes to the wire rack to cool them completly before add the frosting.
Apricot frosting:
- 60g apricot pure
- 125g mascarpone
- 2 tbsp icing sugar
- apricot chunks
Place all ingredients into a blender and blend until smooth. Spread over each cupcake top and sprinkle wit some apricot chunks.
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