When cakes are cool scoop out some of center and fill with Apricot Chantilly.

Serve with whipped cream.

Apricot Chantilly

Soak 1 1/2 cups dried apricots in 2 cups water until soft, add 1/2 cup sugar and cook until soft and pulpy.

Beat I cup cream until stiff and fold into apricot mixture-fill cup cakes.

Replace caps, add small pat of whipped cream or icing.

Orange Cup Cakes

4 eggs
1 1/4 c. sugar
1/4 c. orange juide
1 c. cake flour
1/3 tsp. salt
1 tsp. baking powder
Grated rind of 1/2 orange
1/4 c. boiling water

Beat the yolks of eggs and half of the sugar until stiff and lemon-colored.

Beat egg whites and salt; sift in other half of sugar to make meringue. Into this fold the egg yolks and sugar mixture.

Then sift in the flour with the baking powder.

Add the orange rind, boiling water and orange juice.

Bake in muffin tins in 300 degrees F. oven until firm to the touch.

When cool, cut circles out of top, scoop out the middle and fill with the following orange filling.

Orange Filling for Cup Cakes

1/2 c. orange juice
1/4 c. lemon juice
1/4 c. water
1/2 c. sugar
2 egg yolks
1 1/2 tsp. cornstarch
1 Tbsp. butter
Pinch of salt

Mix cornstarch, salt and sugar; add water and cook until thick.

Beat in egg yolks; add fruit juices and butter.

Cool and use as the filling for cup cakes.

Replace cap and frost with boiled icing and decorate with candied orange to represent a Jack-o'-lantern face.

Serve on paper doilies which the children can decorate with orange and black crayons.