Cupcakes with Apricot Cream Cheese Frosting
- For the Cupcakes
- 175 grams butter
- 150 grams sugar
- 4 eggs
- 2 tablespoons Rose water
- 1 Lime (2 tablespoons juice and zest)
- 175 grams Pastry flour
- 40 grams ground, peeled almonds
- ½ teaspoon Baking powder
Preheat the oven to 180°C (approximately 300°F)
Arrange the cupcake tins into the baking tray.
For the cupcakes: Beat the butter with the sugar until fluffy. Beat the eggs with the rose water, then add the juice and zest of the lime. Mix in the flour, almonds and baking powder into the wet mixture. Mix well and pour into the cupcake tins.
Bake in the oven for about 25 minutes or until golden brown. Remove from the oven and let cool.
For the frosting: Beat the butter with the apricot syrup, then add in the sugar. Mix in the cream cheese. A bit at a time, add the powdered sugar until frosting is enough to ice the cupcakes. Transfer the frosting to a piping bag and pipe onto the cupcakes. Serve.