Mini Cupcakes With Apricot Topping

For the cupcakes
Heat the oven to 180°C (160° fan) gas 4. Place paper cases in a 12 hole deep bun or muffin tin.

Beat the butter and sugar until light and fluffy. Gradually beat in the eggs until blended.

Sift in the flour and beat well. Stir in the vanilla and cream.

Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes then place on a wire rack to cool.

For the icing
Sift the icing sugar into a bowl and gradually stir in the lemon juice and water until the mixture is smooth and thick.

Spread a thick layer of icing on top of each cake. 7 Scatter the apricots, walnuts and cranberries over the top of each cake before the icing sets.