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Epicurious

Daydream Believer Cupcakes

5.0

(2)

Vanilla cupcakes with apricot preserves on a cake stand.
Photo by Greg McBoat

These almond cupcakes, gussied up with a gentle cloud of apricot buttercream, inspired a bit of a cult following at Kat Gordon’s Muddy’s Bake Shop, and with good reason. Like sweet with salty, sweet with a little tang (here via the sour cream) just works. Because she’s no fool, Kat recommends using butter with at least 80.9 percent butterfat, as well as full-fat sour cream and buttermilk for this recipe. You’re no fool, either, so go with the fat. All of the fat.

This recipe was excerpted from '50 Things to Bake Before You Die' by Allyson Reedy. Recipe courtesy of Kat Gordon. Buy the full book on Amazon.

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