1/2 cup butter, softened
1 cup milk
6 egg whites
2 1/2 teaspoons vanilla extract
2 teaspoons lemon zest
1 teaspoon almond extract
1 cup apricot preserves
1 cup white sugar
3/4 teaspoon lemon zest (optional)
1 cup rolled oats
Preheat oven on 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, milk, egg whites and vanilla extract until light and fluffy. Mix in the lemon zest, almond extract and apricot preserves until smooth.
Gently break the syrup into a 1 inch cone shapes using a sieve or a very large bowl. Spread fillers into the prepared baking pan, and pour the Lemon Glaze over.
Bake in the preheated oven 30 minutes, until cupcakes are bubbly and golden brown.
Assemble: Chill in refrigerator overnight before slicing. Sprinkle sandwich dough over the top of cupcakes, covering completely. Place on baking sheet.
Bake cupcakes in a preheated oven for 25 minutes, or until bubbles begin to appear. Chill in refrigerator overnight. Serve warm, or cool slightly before cutting.