Apricot Cupcakes

Another twenty-something and I were in the mood for some cupcakes. In fact, she's been in the mood for cupcakes for ten years. While we were sweet-young-things (SWT) i.e. in college, I made her a batch of apricot cupcakes and for years after that she has been pestering me to re-bake them. I ran out of excuses and decided it was time to pay my dues.

The recipe isn't quite the same, but it does the effect (i.e. eyes roll back, lips pursed, followed by, waves and waves of satisfaction).

Apricot Cupcakes
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5 cups self-raising flour, sifted
2 cups caster sugar
375g butter, melted, cooled
2 cups milk
5 eggs, lightly beaten
2 teaspoons vanilla extract
10 dried apricot, finely diced

Icings (if you, like me, require a daily sugar fix)
500g packets pure icing sugar
2 passionfruit, pulp removed
1 lime, rind finely grated, juiced

Method
1. Preheat oven to 160°C.
2. Line the muffin pans with paper cases.
3. Combine flour and sugar in a large bowl. Make a well in the centre.
4. Mix butter, milk, egg and vanilla. Pour into the well.
5. Stir gently with a wooden spoon to combine.
6. Fill paper cases with mixture. Bake for 15 minutes, or until a skewer inserted into the centre comes out clean.
7. Transfer to a wire rack to cool.

Passion fruit icing
1. Sift 1 1/2 cups icing sugar into a bowl.
2. Add 1 1/2 tablespoons passion fruit pulp. Mix well.
3. Resist temptation to lick icing and spread on cup cakes.
4. Allow icing to set (yes, leave the icing alone!).

Lime icing
1. Sift 1 1/2 cups icing sugar into a bowl.
2. Add lime rind and 2 tablespoons lime juice. Mix well.
3. Resist temptation to lick icing and spread on cup cakes.
4. Allow icing to set.