Fried Egg Cupcakes

Drain the apricot halves thoroughly, measuring out 125 ml of juice.

Bake 12 muffins according to the basic recipe, replacing half the amount of milk with the measured apricot juice. Let cool completely.

Cook vanilla pudding from pudding powder, milk and granulated sugar according to package instructions, immediately cover with plastic wrap (to prevent a skin from forming on the surface) and let cool as well.

Stir the cooled pudding with mascarpone and vanilla sugar until smooth and pour into a piping bag with a smooth nozzle. Generously pipe the custard-mascarpone cream onto the cooled muffins, smoothing with a spatula (or knife) if necessary and centering an apricot half, cut side down.

Refrigerate until ready to serve.

Preparation Tip:

The "yolk" can also be made from peach halves.

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