A delicious cupcake and great with a bit of cinnamon for a seasonal twist
Ingredients
- 100 grams Butter
- 100 grams Caster Sugar
- 2 Eggs
- 100 grams Self Raising Flour
- Zest 2 Oranges
- 1 tbsp Orange Juice
- a handful Dried Apricot Pieces
Instructions
- Preheat your oven to 180C.
- Use a hand whisk to beat together your butter and sugar.
- Add in your eggs and beat again, along with a spoonful of the flour. Add the rest of your flour and stir together along with the zest, juice and apricot pieces.
- Place in cupcake cases and bake for around 20 minutes, or until golden and firm to touch.
Notes
*a tsp of cinnamon makes a great addition and gives a nice spiced autumnal flavour.