- 2 large eggs
- ¾ cup brown sugar
- 3 tbsp apricot jam
- 2 tbsp melted butter
- 2/3 cup full cream milk
- 1 tsp vinegar
- 1 cup Sasko Cake Flour
- 1 tsp bicarbonate
- 1 pinch salt
- 1 cup cream
- ½ cup water
- 1 cup brown sugar
- 1 tbsp butter
- 250ml cream
- 60ml icing sugar
- Preheat the oven to 180°C.
- Beat the sugar and eggs together until the sugar has dissolved.
- Add the apricot jam and melted butter and whisk/beat to combine.
- Stir the vinegar into the milk and pour into the egg mixture and stir through.
- Sift the dry ingredients and whisk together before adding to the wet ingredients. Whisk to form a smooth batter.
- Line a muffin baking tray with large, high-sided cupcake casings.
- Pour equal amounts of the batter into each of the 12 casings.
- Bake in the oven for 15 – 18 minutes; check if they are done by inserting a knife into the centre of one of the cupcakes. If it comes out clean, they’re done.
- While the cupcakes are in the oven, place all the sauce ingredients into a saucepan and heat gently, stirring continuously, until the sugar has dissolved, then remove from the heat.
- Remove the cupcakes from the oven when they’re done and make holes with a fork in them. Pour 1 tablespoon of sauce over the cupcakes and give it time to absorb before serving.
- Allow the cupcakes to cool completely in the muffin tray before adding the topping.
- Beat the cream and icing sugar together until stiff en scoop on top of the cupcakes.
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