The Agrisicilia team

Ingredients

2 eggs
140 g flour
125 g natural white yogurt
100 g sugar
40 ml seed oil
50g macaroons
1 tablespoon Agrisicilia apricot jam
Half sachet of baking powder for desserts

For the frosting
200 ml liquid fresh cream
125g mascarpone
30 g icing sugar
200 g Agrisicilia apricot jam

Share this recipe!

I love starting the day with jam spread on a rusk or with a piece of jam tart. At home we are crazy about this product; our favorite flavors are wild berries and unquestionably apricots! When I buy jam at the supermarket I always try to buy it with a high percentage of fruit but, I have to confess, it’s not always easy. When I came to taste the apricot jam from Agrisicilia.

Contains 85% of fruit per 100 g and is made exclusively with local Sicilian products; not to mention its taste that manages to kidnap and enchant the taste buds. In these cupcakes, you will be able to appreciate it so much! They smell delicious, they are so soft and delicious. Try them and you will tell me!

Instructions

1. First, let's prepare the muffins. In a bowl, whisk the eggs with the granulated sugar until frothy. We slowly add the oil, continuing to whisk, and the yoghurt. Add the Agrisicilia apricot jam and mix. Now, let's combine the sifted flour, baking powder and coarsely crumbled amaretti biscuits. Mix everything well to make the dough homogeneous. Distribute it in muffin cups filling them 3/4 full. We bake at 180 degrees for about 20/25 minutes.

2. Meanwhile, let's prepare the frosting. Whip the cream together with the sugar and the mascarpone. Once everything is well assembled, add the jam and mix lightly with a spoon without distributing it evenly; in this way, we will create a variegated effect. Fill a piping bag with a large star nozzle with the frosting and place in the fridge. Once our muffins are cold, decorate them with the frosting, a slice of apricot and a mint leaf.

Final result