Ginger Apricot Cupcakes

What do when you don't know what to do? Make cupcakes of course! These were inspired by the need to bake the available ingredients. They may not be the sexiest looking treats, but they were delicious and were eaten in record time!

Preheat oven to 400 F, line or butter a 12 cup pan.

1 stick butter, soft

1 c chopped dried apricots, soaked & drained

1/4 chopped fresh ginger + 2 tbsp chopped candied ginger

3/4 c vanilla sugar

3/4 c half & half

2 eggs

2 c flour (I used Whole Wheat Pastry Flour)

3 tsp baking powder

Sift flour and baking powder, coat ginger & apricots, then set aside.

Combine butter, molasses, sugar, eggs and half & half.

Now, when you combine the wet and dry mixes, you want to make sure not to over mix. It should be a bit lumpy. Pour into lined, prepared cupcake tins. Sprinkle the tops with sugar so they will be crunchy! Bake for about 20 minutes.