Hidden Centre Apricot Cupcakes
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs (beaten)
- 1 tsp vanilla extract
- 1 cup self-rising flour (sifted)
- 1 Tbsp milk
- 12 dried Apricot
- To decorate
- dried Apricot
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole bun tin.
Beat the butter and sugar in a mixing bowl until light. Gradually beat in the eggs and vanilla until blended.
Sift in the flour and stir until just combined. Add a little milk until the mixture is a dropping consistency.
Spoon into the tins to cover the bases. Place the apricots on top and cover completely with more mixture.
Bake for 10-15 minutes until risen and golden. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
For the topping: beat the butter until soft and creamy. Sift in the icing sugar and beat well. Beat in the vanilla.
Spoon on top of the cakes and decorate with apricot slices.