Buttermilk Apricot Cupcakes with White Chocolate Topping
(24 cupcakes)
| Whisk 125 grams of margarine and 150 grams of sugar until light and fluffy. |  |
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Add one egg. |
| Mix the margarine mixture with one cup of buttermilk. |  |
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Fold in 275 grams of flour, two teaspoons of baking powder and one teaspoon of baking soda. |
| Dice 100 grams of dried apricots and add to the dough. |  |
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Place one tablespoon of dough into each cupcake form and bake at 150 degrees Celsius for 25 minutes. |
| Melt 100 grams of white chocolate. |  |
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Whisk 200 grams of cream cheese, 50 grams of butter, 50 grams of icing sugar and the melted white chocolate together. |
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| Decorate the cupcakes with the topping. | |