Oh Goodness! These turned out FAN-FREAKING-TASTIC!
I used a simple Angel Food cake mix that only required 1 1/4 cups of water to be added to the dry mix. The baked 350* for 20 minutes creating beautiful crispy-topped mini-cakes.
While they were still warm to the touch - using a pastry bag - I filled half of them with a lemon pie filling and the other half with an apricot filling.
A nice shmear of vanilla frosting and a dollop of the center filling on top to identify one flavor from the next and ta-da! Yumminess as light as air! (You'll notice in the picture below a can of lemon-frosting I tried it on one of the apricot cupcakes and it was just too overpowering. The fillings were able to stand on their own so I stuck with the vanilla)
Another winner for the books!
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|Remember - ignore the lemon frosting in the picture. :)|
|Keep the extra batter in the refrigerator between batches -|
it will help the batter stay firm and not liquefy
|I used an ice cream scoop to measure out them equally - about 3/4 full|
|Bake at 350* for 20 minutes|
|They come out soft but with a hard exterior|
|Use a piping bag and push through the harder top.|
Fill with your favorite fruit pie filling or custard
|It's okay if a little comes out the top - it'll be covered with icing later|
|Lemon on the Left. Apricot on the Right.|
|Frost and decorate with a dollop of filling.|