METHOD

1. Preheat the oven to 180C and spray and line a 12-hole muffin tin.

For the cupcakes:

2. In a large mixing bowl, use an electric beater to beat the eggs and castor sugar until pale, thick, and ribbon-like. Whisk in apricot jam, then stir in the vinegar and melted butter mixture.

3. Gently incorporate the flour and bicarb. Once combined, add the milk and mix until fully incorporated.

4. Fill the lined muffin tin 2/3 full and bake at 180°C for 20-25 mins.

For the sauce:

5. Add all the sauce ingredients to a small pot and simmer until melted and combined. Pour the sauce over the cupcakes as soon as they come out of the oven, about 2 tablespoons of sauce per cupcake.

For the icing:

6. In a large mixing bowl, use an electric beater to beat the butter and cream cheese, then add the icing sugar, custard powder and vanilla essence. Beat until well combined.

7. Pipe tall swirls of custard icing onto the cooled, soaked cakes using a star nozzle and piping bag.

8. Garnish with speckled eggs, serve and ENJOY!