Cupcakes with caramelized apricots and vanilla ice cream

Caramelized fruits is ideally suited with delicious ice cream. This recipe for cupcakes with caramelized apricots is characterized by the contrast between the ice cream sweetness and the warm sweet and sour flavor of apricots, and the dough basket is the foundation and unifier of these contrasts.

Necessary products for about 12 cupcakes with caramelized apricots:

For the jam:

  • 800 g apricots
  • 100 g of sugar
  • 85 g butter
  • Vanilla

For the butter baskets:

  • 250 g of flour
  • 175 g butter
  • 1 egg
  • Pinch of salt

To finish:

  • vanilla ice cream


In a large bowl, sift the flour. Add 175 g of soft butter at room temperature. Cut it into cubes and rub it with your hands in the flour so as to form butter crumbs.

Stir the egg with 2 tbsp. water and a pinch of salt. Add to the mixture and knead with hands until you get a smooth dough. Wrap it in stretch film and store in the fridge for 30 minutes.

Use cups for cupcakes. The dough will be enough to form 12 medium cupcakes.

Roll out on a floured surface, cut with a ring and form baskets by pressing the bottom and edges so that it does not blow when baking. Punch the bottom with a fork. Bake in a preheated oven at 200°C for 20 minutes. Remove from oven and allow to cool completely.

For stuffing: wash the apricots, remove the stones and cut them to four. Caramelize the sugar with a little water. Add the butter and chopped apricots, cook over low heat until they are caramelized. Fill with them the cooled cupcakes.

Serve with vanilla ice cream. Decorate with mint leaves and edible flowers.

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