Ginger Apricot Mini Cakes

One of my conundrums is that I often want to bake but I don't always know what to make. These refreshing little cakes were inspired by the need to bake using only the available ingredients in the house and were a rewarding experiment. 

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 milk (I like coconut for it's thickness)
2 eggs
2 c flour
3 tsp baking powder

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

Combine butter, sugar, eggs and milk.

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.

Breakfast Cuppies

 I've been re-reading the Corrina Chapman mysteries and she always makes me want to bake. I can feel myself drawn into the kitchen ready to experiment and play with all the ingredients that make baking so magical. Flour, butter, sugar and eggs are the base for so many amazing treats that it boggles the mind.

Today I woke up with the urge to make something, anything, that would warm up my kitchen and let me just be in the space of quiet joy that I find when I am really present in the kitchen, in the moment. Here is the recipe for Dried Cranberry Breakfast cupcakes or if you prefer, cupfins. Don't be afraid, be patient. Baking requires you to be calm and not rushed!

1/2 cup butter, soft
1/2 cup + 1 tbsp turbinado sugar
2 eggs
1 1/2 cups whole wheat pastry flour
2 tsp baking powder
1/2 cup whole milk
1 cup dried cranberries

First, put the cranberries into the milk to allow them to plump a little. Sift the flour and baking powder together, set aside. Preheat the over to 350 F and line muffin tins.

This recipe makes 18 cuppies. Beat the butter and sugar until light in color. Add eggs one at a time and allow to incorporate fully. Add half the flour and then half the milk, mix well and repeat. Scrape the bowl, add the cranberries and fold in with the spatula.

Bake for 15 minutes or until a knife comes out clean from the center, remove from oven and let sit a few minutes before eating. I know that's hard!