Page 170 - 2019TOHCookbook

CHEF ERIC SKOKAN | MAKES 24 CUPCAKES
INGREDIENTS
For the Bavarian cream:
1 cup heavy cream 1⁄4 cup sugar
3 egg yolks
1⁄2 tsp. vanilla
1⁄2 tsp. nutmeg
2 sheet of gelatin, soaked in cold water until softened
For the Apricot glaze:
1⁄2 cup apricot preserves Juice of 1⁄2 lemon
For the cupcakes:
1 1⁄2 cups whole wheat pastry flour 1⁄2 cup rye flour
2 tbsp. yogurt
1 cup milk or other liquid
2 eggs
1⁄2 cup sugar or other sweetener
1 tsp. vanilla
1⁄2 cup sunflower seed oil, melted butter or other fat 1 tsp. salt
2 tsp. baking powder
1 tsp. freshly grated nutmeg
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BAVARIAN CREAM CUPCAKES WITH APRICOT GLAZE