Apricot Cupcakes for the Art & Wine Gala

These apricot cupcakes were vanilla cupcake with diced apricots inside. To achieve this I used about a pound and a half (this was to make 12 dozen cupcakes) of dried, diced apricots that had been softened over the stove which then were put into a vanilla batter. The cupcakes were so moist and had that tangy, tart taste of an apricot when you bit into them. We topped the apricot cupcakes off with a meringue topping which was then torched to give the meringue a touch of brown. Some cupcakes got an apricot slice on top with sifted powdered sugar and some were left with just meringue. These were a great addition to our dessert table!

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