Lightly carve the apricots crosswise with a knife and blanch with boiling water. Rinse under cold water, remove skin. Halve the apricots and stone them. Cream fat, salt, vanillin sugar and sugar with the whisk of the hand mixer. Stir in the eggs one by one.
Mix flour and baking powder and stir in alternately with the milk. Grease the hollows of a muffin tray (12 hollows) and sprinkle with flour. Spread the dough on the trays and smooth it down slightly. Place the apricot halves in the middle of each muffin and press down lightly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-25 minutes. Remove the muffins from the oven, remove from the tin after about 10 minutes and let them cool on a cake rack. As soon as the muffins have cooled down, put icing sugar, lemon juice and egg white in a bowl and mix with the whisks of the hand mixer to a thick icing. Pour the icing into a piping bag and cut off a small tip. Pick the icing around the apricots ("egg yolk") as "egg white" and let it dry for about 30 minutes.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-25 minutes. Remove the muffins from the oven, remove from the tin after about 10 minutes and let them cool on a cake rack. As soon as the muffins have cooled down, put icing sugar, lemon juice and egg white in a bowl and mix with the whisks of the hand mixer to a thick icing. Pour the icing into a piping bag and cut off a small tip. Pick the icing around the apricots ("egg yolk") as "egg white" and let it dry for about 30 minutes. To serve, place muffins in paper sleeves
1 1/2 hours waiting time