Rinse the apricots and soak in boiled water. Drain and chop into cubes. Break an egg into a bowl, add sugar and vanilla sugar and whip until fluffy. Add buttermilk while still mixing. Add the flour, baking powder and a pinch of salt, bran and oil. Stir in the chopped apricots and lemon peel. Grease the moldsand put the 2 tablespoons of dough in each. Bake until golden brown at 180°C for about 20 minutes. Prepare the icing: mix sugar, adding sveral drops of lemon juice, rum and water at a time, until it turnes into a dense mass. After baking, cool and decorate the cupcakes with icing or whipped cream and apricots.
1 glass flour
0.5 glass of wheat bran
3/4 glass sugar
vanilla sugar
1 egg
dried apricots
1 glass skimmed buttermilk
3 tablespoons oil
2 teaspoons baking powder
1 teaspoon lemon zest
0.3 kg of caster sugar
lemon juice
1-2 tablespoons of rum
2-3 tablespoons of water

The recipe is from:
Gospodarstwo Sadownicze B. i G. Broda
Milczany 76
27-600 Sandomierz
[email protected]

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