- 60 ml butter
- 200 ml brown sugar
- 90 ml smooth Apricot Jam
- 2 egg
- 10 ml bicarbonate of soda
- 250 ml milk
- 500 ml cake flour
- 2 ml salt
- 40 ml vinegar
- Golden & Silver Sprinkles
- Vanilla Ice Cream for serving
- 380 ml cream
- 130 ml butter
- 250 ml brown sugar
- 30 ml Smooth Marmalade Jam
For the sauce: Into a saucepan add the cream, butter, brown sugar and the Jam.
Bring to the boil stirring until the sugar and jam dissolve.
Turn the heat down and simmer for two minutes.
Preheat Oven to 180°C.
Grease / Line the muffin pan.
Soften the butter and beat until smooth in an electric mixer.
Add the sugar and cream well.
Add the apricot jam and continue beating until the mixture is light and creamy.
Add the eggs one at a time and beat for a few minutes more.
Dissolve the bicarbonate of soda in the milk.
Sift together the cake flour and the salt.
Add the flour mixture into the egg mixture, beating well, alternating with the milk mixture.
Stir in the vinegar.
Spoon the batter into the lined cupcake pan.
Bake the cakes in an oven for 15 – 20 minutes or until the cakes are firm to the touch.
Remove the cakes from the oven, serve hot with the sauce and Ice Cream sprinkling the sprinkles as desired.
MAKES 24 CUPCAKES / 12 MUFFINS – COOK TIME: 15-20 MINS