Ginger Cupcakes with Apricot Filling

Kristin & David

Cupcakes:

½ c. boiling water

½ c. shortening

¾ c. light molasses

1 beaten egg

1 ½ c. cake flour

¼ t. salt

¾ t. soda

½ t. cinnamon

¼ t. clove

½ t. ginger

Pour water over shortening. Blend well. Add molasses and egg. Add flour sifted with salt and soda and spices. Fill greased cupcake pans two-thirds full. Bake in moderate oven 350° for 25 minutes. Makes 12 cupcakes. Remove cone-shaped piece from center of each cupcake and fill with apricot cream and replace cone.

Apricot Cream:

Mix 2 T. sugar, 3 T. flour, pinch salt. Add 2/3 c. ??? apricot pulp. Cook over low heat until thick and smooth. Add 1 T. lemon juice. Chill. Fold in ½ c. heavy cream, whipped.