Preheat the oven to 180ºC.
Beat the sugar and eggs together until the sugar has dissolved.
Add the apricot jam and melted butter and whisk/beat to combine.
Stir the vinegar into the milk and then pour that into the egg mixture and stir through.
Sift the dry ingredients and whisk together before adding to the wet ingredients. Whisk to form a smooth batter.
Line a muffin baking tray with large, high-sided cupcake casings.
Pour equal amounts of the batter into each of the 12 casings.
Bake in the oven for 15 – 18 minutes, check if they are done by inserting a knife into the middle of one of the centre cup cakes and if it comes out clean, they are done.
Whilst the cup cakes are in the oven, place all the sauce ingredients into a saucepan and heat gently, stirring continuously, until the sugar has dissolved, then remove from the heat.
Once the cup cakes are done, remove from the oven, poke several wholes over each surface and pour 1 tablespoon of sauce over each cup cake.
Allow to cool completely in the muffin tray before adding the topping.
The cream topping is delicate and, as many of you will know, it is very easy to whip cream into butter, the line between a stiff peak whipped cream and butter is a fine one and easy to cross, but if you do whip your cream into butter, simply add a little more cream and gently whisk together until it returns to the whipped cream stage.
To make the cream topping place a metal/glass bowl and your whisk/beaters in the freezer for 15 minutes (Cream is temperature sensitive so the cooler the temperature, the better finish on the whip.)
After 15 minutes place your cream and icing sugar in a bowl and whisk until stiff peaks form, then spoon onto your cup cakes and serve.
If not serving immediately, store the whipped cream in the fridge, but it will lose it’s whip over time so if this happens, simply beat it again.Recipe reprinted with permission from Undomestikated, to see more recipes click here.