- For the cupcakes
- ¾ cup butter (softened)
- 1 ½ cups self-rising flour (sifted)
- ¾ cup superfine caster sugar
- 1 pinch salt
- 2 Tbsps milk
- 3 eggs
- 1 tsp vanilla extract
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Put the butter, flour, sugar and salt into a mixing bowl. Mix together using an electric whisk until the mixture resembles breadcrumbs.
Mix together the milk, eggs and vanilla until smooth.
Slowly pour half of the egg mixture into the flour mixture and whisk until combined. Gradually add the remaining egg mixture, whisking constantly until smooth.
Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
For the topping: whisk the cream, icing sugar and vanilla until thick.
Spread most of the cream on top of the cakes.
Place an apricot half on top and top with a teaspoonful of the cream. Sprinkle with sparkling sugar.