- 1/4 c oil (though the book calls for 1/3 c)
- 3/4 c sugar
- 1/4 c yogurt
- 3/4 c soy milk (or almond milk!)
- 1 t vanilla
- 1 t almond extract (recipe calls for 2, but my extract is way too strong)
- 1 c + 2 T flour
- 1.5 t baking powder
- 1/2 t salt
- 1/3 c almond meal
At the center of each cupcake put 1/2 t apricot jam, pressing slightly so it'll level with the batter.
Bake at 350 degrees F for 24-26 min (don't test with a toothpick, it will be sticky).
When cupcakes are cool, glaze with a bit of apricot glaze (1/2 c jam + 1 T water, heated up and stirred well), and top with sliced almonds.