I found this recipe at the wonderful Tartelette. I also took the precaution of baking the teacakes in paper cases, as my little cakes are notorious for always sticking to the pan, no matter how careful I am with the greasing.
Makes about 18
1/3 cup (67g) sugar
2 large eggs
4 tablespoons (56.5g) butter, melted and cooled
1/4 cup (58g) sour cream
1/2 cup (62.5g) all purpose flour
1/2 cup (125g) dried apricot halves, diced
Preheat the oven to 350 deg F (185 deg C).
Whisk together the eggs and sugar until pale and thick, about 2-3 minutes.
Add the butter and sour cream and combine well.
Add the flour, dried apricots and mix until incorporated.
Divide mixture between mini muffin tins coated with cooking spray and bake for 20 minutes or until golden brown.
Cool on wire racks.
Spoon mixture into mini muffin tins; waiting to be eaten
As always, serve with a cup of ... Tea!