Apricot Cupcakes

Apricot filling:

1 cup fresh apricots, diced

2 tbsp sugar

2 tsp cornstarch disolved in 2 tsp cold water

Put the ingredients in a small sauce pan & cook until thickened..about 10 minutes.

Cut a cone in the cupcake and fill with apricot

Apricot Whip cream:

2 cups whip cream

2/3 cup powdered sugar

4 tbsp apricot preserves

Whip the cream & powdered sugar til stiff peaks form. Add the apricot preserves

I used a new tip 9ST which is huge compared to the 1M & 2D tips I've been using