An ode to the apricot, part deux : sweet version.
Another day, another apricot inspiration. Similarly to the day when I was in the metro daydreaming about pomegranate molasses and chipotle pepper, one day a few weeks ago I was in my office, in between emails and phone calls, and that little background brain of mine was thinking about the big bag of apricots in the crisper drawer.
In the summer time, I love upside-down cakes. Gooey, sticky, fruity upside-down cakes with buttermilk or yogurt batter flavored with lemon zest and vanilla. Raspberry upside-down cakes, peach upside-down cakes, why not an apricot upside-down cake?
Better yet, what about cupcakes? And what better way to decorate an upside-down apricot cake than with rosemary. But the rosemary would need something to rest upon – frosting, of course.
And there you have it: a handful of summertime bliss.
The batter for this recipe is adapted from a cake I have been making over and over this summer: Candied Fennel-Topped Lemon Cake from Epicurious (try that one, too!) The base for the mascarpone frosting comes from none other than Martha Stewart.
Apricot-Rosemary Upside-Down Cupcakes