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Thursday, 9 February 2012

Buttery Cinnamon Apple Cup Cakes

One of the best tasting cup-cake I've made so far. Its a must try. The result is moist and soft and the cinnamon flavor fills up the home. Divine! Waiting for my 6 year old to give me the final verdict. I suspect the lack of frosting might put her off but the sprinkled cinnamon sugar might just save the the day. Let's see. 

Ready for the oven

You'll need

11/2 cup self-raising flour
1/2 cup all purpose flour [Sieve the all purpose flour and self raising flour together and keep aside. ]
3/4 cup brown sugar
1/3 cup Apple Juice
225 gms softened butter
3 Large eggs
1/4 tsp cinnamon powder
3 tsps Demerara sugar/raw sugar
1 small red Apple, cored, thinly sliced.
1-2 tsp Pure Vanilla extract

2-3 tsps Almond flakes

Makes- 30 Mini cupcakes


Pre-heat oven, grease cup cake moulds.
Cream the softened butter, Vanilla and sugar until light and fluffy with an electric beater on high speed. Add eggs, one at a time and mix thoroughly. Fold in half the flour mixture and half the apple juice. After it has mixed well, add the remaining juice and flour. Fold.

Spoon in mixture into the cup cake tray and cover each cupcake with apple slices and sprinkle with cinnamon-sugar mixture and almonds. 

Bake for about 20 mins or until brown / done. 

Be sure to eat 'em fresh !

2 foodie comments:

Haddock said...

This morning we had Bread with Cinnamon inside it.... so I know how it tasted :-)

The Ketchup Girl said...

Thanks Haddock :). Cinnamon bread sounds heavenly!