These, like nearly all cupcakes, are really easy and quick to make and because they're not iced, they're ready to eat practically straight away. I used to (and still do on occasion) make a big version of these but nowadays I prefer the little ones purely because I hate peeling apples - you see, only two are needed in this recipe whereas there are three or even four in the full-sized cake.
I add cinnamon here because I think it has a natural affinity with apples but you can leave it out if you prefer.
RECIPE - makes 12
125g butter, softened
125g caster sugar
2 large eggs
125g self-raising flour
2 apples, peeled and finely chopped
1 teaspoon cinnamon
12-bun muffin tin lined with 12 cupcake or muffin papers
Pre-heat the oven to 200°C
Cream the butter and sugar together. Add the eggs one at a time, whisking well after each addition. Sieve the flour and cinnamon and fold in, then add the apples and stir well to combine.
Spoon the mixture in to the cases, filling each case as equally as possible.
Put in the oven and bake for about 20-25 mins or until the cakes are cooked and golden brown on top. They take slightly longer to cook than normal fairy cakes because of the addition of moist apple.
Remove from the oven. Take the cakes out of the tin as soon as possible (without burning yourself of course) and leave to cool on a wire rack.
Serve dusted with icing or caster sugar. I love to eat these still warm from the oven.
No comments:
Post a Comment