Mini Pound Cakes With Lime-Apricot Glaze And Sprinkles

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Washington Post

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Ingredients

1 pound (4 sticks) unsalted butter, at room temperature, plus more for the pans

1 1/4 cups sugar

5 large eggs, at room temperature

4 cups flour

1 tablespoon baking powder

Pinch salt

3/4 cup heavy whipping cream

1 cup soft apricot preserves

1 teaspoon sugar

Freshly squeezed juice from 2 limes (5 tablespoons)

1 cup rounded sprinkles (chochitos), for garnish

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