Vegan Apricot and Pumpkin CupcakesWhen I was a small child, my grandmother used to make pumpkin fruitcakes and we all loved them. These apricot and pumpkin cupcakes remind me of my childhood. I know my grandmother had eggs in her recipe, however, in these vegan apricot and pumpkin cup cakes the eggs are replaced with apricot nectar. I love eating these when they are just out of the oven 1 cup cold mashed pumpkin 360g mixed fruit 2 tablespoons Golden Syrup 1 teaspoon bicarb soda 1 1/2 cups SR flour 1 cup apricot nectar 1 teaspoon mixed spice 1 tablespoon sherry 1. Preheat oven to 160C (325F). 2. Line cupcake trays with cupcake liners. 3. Put mixed fruit, golden syrup and nectar in a saucepan and bring slowly to the boil. Simmer 3 - 5 mins. 4. Allow to cool and add pumpkin., flour, spice and bicarb. 5. Pour into cupcake trays. 6. Bake for about 20 minutes or until a skewer inserted in the center of an apricot and pumpkin cupcake comes out clean. 7. Allow to cool slightly and then pour sherry over the cupcakes.
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