I know I know- I said I was going to try to bake things other than cupcakes for a change. I just can’t stay away! I feel like while other desserts turn out great and are fun to make, nothing is quite the same as a cute little cupcake. Also, I find them to be so simple and easy to make which is always a plus when sometimes my time to bake is so limited.
I did try to change things up this time around with something a little unique. The organic market near my apartment was full of these cute little apricots and they seemed like the perfect fruit to brighten up the gloomy week Mother Nature has dropped on NYC. I also have been wanting to try baking with brown butter for awhile. I adore it in pasta sauces and in other savory dishes, but have never used it in something sweet. I love it in these cupcakes- they had a lovely nutty buttery flavor that was perfect with the sweet apricots.
Since the fruit I bought wasn’t quite ripe enough to go into the frosting, I used some apricot preserves instead. If you are a little patient (or have riper fruit,) pureed apricots would work just as well. And even though they were a bit tart, the slice of fruit on the top was perfect to offset the sweet frosting. Enjoy!
Frosting: The Baker Chick