Apricot and Lemon Cupcakes

• 5 12 ounces unsalted butter
• 1 cup caster sugar
• 3 large eggs, beaten lightly
• 1 23 cups self-raising flour, sifted
• 12 teaspoon baking powder
• 1 lemon, zest of, grated
• 2 tablespoons lemon juice
• 2 tablespoons milk
• 1 cup dried apricot, finely chopped

1. Preheat oven to 170 350.
2. Line a 12 muffin tray with cupcake liners.
3. Place butter, sugar, eggs, flour, baking powder, milk, lemon juice and lemon zest in bowl and beat on slow speed until ingredients have combined.
4. Increase speed to medium and beat for 2 minutes.
5. Fold in dried apricot.
6. Divide batter evenly into cupcake liners.
7. Bake for 20 minutes or until toothpick comes out clean.
8. 7.
9. Cool cupcakes completely before filling and icing.

butter, caster sugar, eggs, flour, baking powder, lemon, lemon juice, milk, dried apricot

Taken from www.food.com/recipe/apricot-and-lemon-cupcakes-255182 (may not work)