The Arlésienne Cupcakes

Hello again,

My apologies for the lack of posts in the last couple of weeks. I was away on holiday with no opportunities to cook, but plenty to eat good food. The freshness and deliciousness of Greek food is leaving me hungry for more, although I certainly ate more than my fair share while I was there.

Upon my return, I wanted to bake something light and summery, so I leafed through my favorite cupcake book: Cupcakes Galore by Gail Wagman. It was a birthday gift from my boyfriend two years ago, and I am still discovering new recipes.

I chanced upon The Arlésienne cupcakes, which are inspired by the summer fruits and flavors from Arles in France: apricots, raspberries, and almonds.

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The batter was standard, if a bit thick, and almond-flavored. I love using almond extract, it has such a sweet scent to it. Then, we added chopped dried apricots and ground almonds to get more of that delicious summery taste.

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And then, the cupcake came together with fresh apricot for a topping, with raspberry jam nestled in the hollow, and a peeled almond.

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Something I love about these summery cupcakes is the lack of overly sweet icing. While icing on a cupcake can be such a delight at a special occasion, in the winter with a cup of hot chocolate, or a glass of milk; in the summer it’s just too sweet. Of course, the apricots shriveled slightly in the cooking process, and the jelly ran a bit, but even a day later, they still taste delicious.

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All this writing about cupcakes has made me hungry for one- time to skedaddle! ^_^

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2 thoughts on “The Arlésienne Cupcakes

    1. I imagine it could be quite tasty! I would have to leave a small layer of batter so the apricot juices don’t seep out too much, and just get absorbed by the cake. I just might have to try this out next time ^_^ However I would be left without a topping for the cupcake.

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