Apricot & Pecan Cupcakes - Recipe

For the cupcakes:
1 1/3 cups roughly chopped dried apricots
4 tbsp. brandy
4 cups self-rising flour
1/2 cup unsalted butter, cubed
3/4 cup confectioners/icing sugar
2 lightly beaten eggs
3/4 cup buttermilk
1/2 cup chopped pecans

1. Soak the chopped apricots in the brandy and let stand for 1 hour.
Preheat the oven to 350F. Drain the apricots and then puree in a food processor until smooth. Put the flour and butter in a medium bowl. Using a pastry blender or a fork cut the butter and flour together until it looks like bread crumbs. Stir in the sugar, eggs, buttermilk and pecans until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.


For the frosting:
1/4 cup unsalted butter, softened
12 oz. cream cheese, softened
1 tbsp. orange juice
1/2 tbsp. orange zest
2 cups confectioners/icing sugar


2.  In a large bowl, beat the butter, cream cheese orange juice and zest with an electric mixer until smooth and creamy. Add in the confectioners sugar 1/2 cup at a time, beating in between additions until all icing sugar is incorporated. Add small amounts of additional icing sugar or orange juice to reach the desired consistency. Frost each cupcake with a beveled spatula or knife; top with a pecan or roll edges in chopped pecans. 

Makes approximately 12 muffins