English Christmas Cupcakes
3/4 cup sugar
3/4 cup plus 1 1/2 tbsp. english breakfast tea
3 tbsp. whiskey
1 cup golden raisins
2/3 cup raisins
2 tbsp. dried apricots, roughly chopped
1 cup plus 1 1/2 tbsp. flour
1 tsp. baking powder
1 tsp. cinnamon
1 egg replacer
6 tbsp. honey
1 can frosting (or half batch homemade buttercream frosting)
1-2 tsp. cinnamon
Place sugar into a medium bowl and add tea and whiskey.  Stir to dissolve sugar.  Add golden raisins, raisins, and apricots and stir to combine.  Cover and leave fruit overnight at room temperature to macerate.  Line 9 muffin tin cups with cupcake liners.  In a medium bowl, combine flour, baking powder, and cinnamon.  Stir into fruit mixture.  Add egg and gently combine.  Spoon into prepared cups and bake at 350 for 20-25 minutes or until a toothpick comes out clean.  Brush with honey and allow to cool.  Stir together frosting and cinnamon.  Frost cupcakes.
Free of the Following Allegens: Egg, Fish, Milk, Peanut, Shellfish, Soy, and Tree Nut