Apricot Couscous Cupcakes

Apricot Couscous Cupcakes


Share:
Hi, I'm Stef! Welcome to my kitchen, home to over 1000 recipes! Join me on my quest to push baking boundaries and live creatively both in and out of the kitchen.
Happy exploring!

What happens if you take all of the flour in an apricot cupcake recipe and replace it with cooked couscous?  Being the mad cupcake scientist that I am, I had to know.  It turns out that you get a delicious, satisfying, dense cupcake reminiscent of baked oatmeal.  Leave the couscous cupcakes unfrosted for a grab-and-go breakfast or frost the cupcakes with apricot cream cheese frosting and sprinkle them with cinnamon-dusted couscous for a special brunch treat.

You can also experiment with using part flour and part couscous in the couscous cupcake recipe.  The recipe for the cupcake on the right in the photo above contains no flour.  The recipe for the cupcake on the left has two cups of couscous and one and one half cups of all-purpose flour.  The latter has much more of a cupcake consistency, but still has a little texture from the grit of the couscous.

Apricot Couscous Cupcake Recipe

Apricot Couscous Cupcakes

Yield: 14 cupcakes

Apricot Couscous Cupcakes

Ingredients

    Cupcake Ingredients
  • 8 ounces dried apricots (You will be reconstituting these to make one cup of pureed apricots. I have not tried this recipe with fresh apricot puree, but I suspect it would be great.)
  • 4 eggs
  • 1 cup sugar
  • 1/2 cup unsalted butter, melted
  • 2 cups cooked couscous, room temperature
  • 1 1/2 cups all-purpose flour (optionally, replace this with an additional 1 1/2 cups couscous)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ginger
  • Frosting Ingredients
  • 1/4 cup unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 2 cups powdered sugar
  • 1/4 cup apricot puree (left over from making cupcakes)
  • a handful of cooked couscous
  • 1/4 teaspoon cinnamon

Instructions

    Cupcake Directions
  1. Place the dried apricots in a saucepan filled halfway with water.
  2. Bring water to a boil and simmer for fifteen minutes. The apricots should now be plump.
  3. Drain the water out. Note: To make the cupcakes extra yummy, you could use the apricot-flavored water to cook the couscous.
  4. Food process the apricots until you have a pasty puree.
  5. Preheat oven to 350 F.
  6. In a medium-sized bowl, mix the eggs and sugar until combined.
  7. Mix in the melted butter.
  8. Mix in the couscous, flour, baking powder, and ginger until just combined.
  9. Mix in 1/2 cup of the apricot puree.
  10. Fill cupcake liners to the top.
  11. Bake for 20 minutes or until a toothpick comes out clean.
  12. Frosting Directions
  13. In a medium-sized mixing bowl, mix butter and cream cheese until light and fluffy - about two minutes.
  14. Slowly mix in the powdered sugar until fully combined.
  15. Mix in the apricot puree.
  16. Spread or pipe onto cooled cupcakes.
  17. In a small bowl, mix couscous with cinnamon until coated.
  18. Sprinkle over frosting.
http://www.cupcakeproject.com/2012/02/apricot-couscous-cupcakes.html

 

Love it? Share it!

18 comments on “Apricot Couscous Cupcakes”

  1. I love Couscous but never would have thought for a cupcake, very intriguing!

  2. Very creative! I have some dried apricots in my cupboard which I have been trying to think of something to do with. I don’t like eating dried apricots…I also have some couscous too….going to give these a try! Thx for sharing!

  3. Very creative! I have some dried apricots in my cupboard which I have been trying to think of something to do with. I don’t like eating dried apricots…I also have some couscous too….going to give these a try! Thx for sharing!

  4. Very creative! I have some dried apricots in my cupboard which I have been trying to think of something to do with. I don’t like eating dried apricots…I also have some couscous too….going to give these a try! Thx for sharing!

  5. WOW! Will be trying this recipe soon. How interesting and original. Next challenge, quinoa!

  6. You are so creative. I love the idea.

  7. Unknown says:

    Would other fruits work? Mango?

  8. Anonymous says:

    Check out this Simple Guide That Can Help Turn Your Dream of Starting a Cupcake Business Into A Reality!
    http://cupcakesbusiness.webs.com

  9. Kirby says:

    fantastic cupcake. your creativeness inspired me thanks for sharing your wonderful cupcakes.

  10. What a great idea! Apricots and couscous is a good combination event before putting them in cupcake form!

  11. Grimmie says:

    I love those cute cupcakes of your and specially the flavors 😡 super like it two thumbs up for you :)

  12. This is the most original cupcake recipe that I’ve seen :-). By the looks of it, it must be yummy!

  13. Helen says:

    Its really pass to my taste great job i like the cuteness of this cupcakes. added to my list now.

  14. I think the cupcake looks very yummy and classy. A kind of cupcake that doesn’t need frosting for it stands alone as it is. Nice looking, mouthwatering, and surely delicious.

  15. These unique cupcakes look like they were well executed. Thank you for sharing your recipe.

  16. Stef says:

    Gabi – You could definitely make this quinoa. Have you seen my qunioa cupcakes?

    Unknown – You could use almost any dried fruit.

  17. Juliana says:

    Good new recipe. We wanted to take a break with cupcake and here comes couscous. Cant wait to give a try with my sister.

  18. Maya says:

    What a unique idea for a cupcake! This would be a great cupcake idea for healthy cupcakes that kids will eat!

    I could see this matching these Moroccan cupcake wrappers I just bought!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Stay Connected!

Never miss a recipe - get the latest posts emailed to you!

Next Post