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'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
1¾ cup caster sugar
2 tsp vanilla essence
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.