Mini Apricot Cupcakes

This is one of my go to recipes when making cupcakes. I switch the spices and flavouring depending on what I feel for at the moment.  I find that mixing the spices with the vegetable margarine makes a real difference in bringing the flavours out in the finished cakes.

Yields:
24 pcs small cupcakes or 12 pcs large ones

Baking time:
15-20 minutes at 200 C

Ingredients:

• 4 dl spelt flour (or any flour of your choice)
• 1,5 dl muscovado sugar
• 3 tbsp baking powder
• 50 g vegetable margarine
• 2,5 dl vegan cream
• 0,5 tbsp fresh orange juice
• 1 tbsp cinnamon powder
• 1 pinch of cardamom powder
• 2 pinches of clove powder
• 200 grams of dried organic apricots, thinly sliced

Decoration:

• Soy or coconut cream
• Roasted and chopped nuts

Directions:

1. Slice the apricots into small pieces.
2. Mix all dry ingredients in a bowl, except the spices.
3. Melt vegetable margarine and muscovado sugar in a pot. Reduce the heat as soon as the margarine starts to melt. Add spices and apricots, stir well and remove from heat. Add the vegan cream and orange juice. Stir well.
4. Pour the melted mixture into the bowl with the dry ingredients while stirring.
5. Stir quickly into a thick and smooth batter.
6. Dab the mixture into a mini cupcake mould. Bake in a preheated oven for about 15-20 minutes at 200 C.
7. Let cool off completely before decoration.