Cupcakes for Charity 2011 - January

January

The floods in QLD, NSW and VIC, have affected many Australians. But I have to say, I was really very worried about all the animals these floods would effect, pets, farm animals and wildlife alike.
Like many others, I wanted to do something for these helpless animals, so my first fund-raiser for the year I chose to donate to the QLD RSPCA, who lost an entire animal shelter during the floods.

I raised $110 all for the QLD RSPCA!!

In my rush to get this done, I totally forgot to take pictures of the cupcakes until it was too late! Oh dear, not again, *smacks forehead*
I'd like you to imagine almond flake cupcakes, with spoonful of home made apricot jam in the centre, frosted with cream cheese frosting, and topped with a coconut apricot roll! Delicious!

Almond and Apricot Surprise Cupcakes - Adapted from Woman's Weekly NZ
Makes 18 or so cupcakes

Ingredients

165g butter, softened
1¾ cup caster sugar
2 tsp vanilla essence
2 eggs
3 cups self raising flour
1¼ cup milk
1/4 cup crushed flaked almonds
½ cup apricot jam (I used this recipe for microwave apricot jam that is very quick and easy, I highly recommend it, my jam turned out perfectly)

1. Heat oven to 160°C fan bake. Line a 12-hole standard muffin tin with paper cases. Place butter, caster sugar and vanilla in a bowl and beat with an electric mixer until pale and creamy.

2. Beat in eggs one at a time. Sift dry ingredients together and fold into mixture, alternating with the milk, fold in almonds. Stir just enough to combine into a creamy batter.

3. Three-quarter fill prepared cases. Hide a heaped teaspoonful of apricot jam in the centre of the mixture of each cupcake.

4. Bake for 20 to 25 minutes or until a skewer inserted into the cupcake mixture (not in the centre where the jam is!) comes out clean. Remove to a wire rack to cool.