Cupcakes # 8, 9, 10: Almond-Apricot, Coconut-Lychee, Pineapple-Rightside-Up
So I haven’t been baking as much as usual lately, probably due to the heat of summer, being busy with work and maybe just a bit of general laziness. When I do manage to open the bottom drawer of the stove to take out my dull and rusting cupcake pan, I find myself drawn towards fruit. I love fruit, yet I haven’t tried too many cupcakes that have fruit in them. There never seems to be any in the supermarket or even at bake sales. Therefore I decided, hey let’s bake some and see how they are!
All three recipes are from Vegan Cupcakes Take Over the World. The Almond-Apricot has almond flour in it, a gooey apricot jam filling, and an apricot glaze topped with slivered almonds. The Coconut-Lychee cupcake is made with coconut milk and chopped lychees with a sweet coconut icing. The Pineapple-Right-Side-Up cupcake is made with crushed pineapple, allspice, ginger and cinnamon, a crushed pineapple topping and garnished with a glace cherry.
They were delicious and well worth the effort. I felt wary of the apricot cupcakes, since apricots make me think of those bland, orange pieces of dried fruit that I normally avoid eating in trail mixes, but I was pleasantly surprised. There is a balance of sweet and tart flavours and a satisfying crunchiness from the almonds which has created in me a love for apricots.
What’s your favourite type of fruit cupcake?