Oh Goodness! These turned out FAN-FREAKING-TASTIC!
I used a simple Angel Food cake mix that only required 1 1/4 cups of water to be added to the dry mix. The baked 350* for 20 minutes creating beautiful crispy-topped mini-cakes.
While they were still warm to the touch - using a pastry bag - I filled half of them with a lemon pie filling and the other half with an apricot filling.
A nice shmear of vanilla frosting and a dollop of the center filling on top to identify one flavor from the next and ta-da! Yumminess as light as air! (You'll notice in the picture below a can of lemon-frosting I tried it on one of the apricot cupcakes and it was just too overpowering. The fillings were able to stand on their own so I stuck with the vanilla)
Another winner for the books!
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| Remember - ignore the lemon frosting in the picture. :) |
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| Keep the extra batter in the refrigerator between batches - it will help the batter stay firm and not liquefy |
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| I used an ice cream scoop to measure out them equally - about 3/4 full |
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| Bake at 350* for 20 minutes |
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| They come out soft but with a hard exterior |
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| Use a piping bag and push through the harder top. Fill with your favorite fruit pie filling or custard |
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| It's okay if a little comes out the top - it'll be covered with icing later |
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| Lemon on the Left. Apricot on the Right. |
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| Frost and decorate with a dollop of filling. |
Happy Eating!
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