Monday, 27 August 2012

Apple Streusel Cupcakes

The whole kitchen smelt wonderful when cooking these delicious moist buttery apple cinnamon crumbly streusel topped cupcakes so so yummy.
Because of the moisture from the apples you may find your paper cases (if you used them) can get wet, you can double case or add another case when cooked if they are a gift.Or don't use cases use a muffin tin :)

Preheat the oven 180 C / 350 F / Gas mark 4 
For the cake
  • 2 oz / 50 grams Butter
  • 2 oz / 50 grams Caster sugar
  • 3 oz / 75 grams Self raising flour
  • 1 Egg
  • 2 Cooking apples (peeled, cored and diced)
  • 1 teaspoon Ground cinnamon
  • A pinch of Salt
  • 1 tablespoon Milk
  • Icing sugar to dust
For the streusel topping
  • 2 oz / 50 grams Self raising flour
  • 1 1/2 oz / 40 grams Butter (very cold and diced)
  • 1 1/2 tablespoons Caster sugar
  • 1 teaspoon Ground cinnamon

 First prepare the streusel topping, sift the flour into a bowl and add the butter. Rub together until it resembles coarse breadcrumbs, stir in the sugar than set aside.

For the cake, in a separate bowl beat the butter and sugar until light and fluffy.
Gradually add the eggs, one at a time, continue to beat until fully mixed.
Sift in the flour and cinnamon and add to the mixture also adding the milk, fold everything together. 

Spoon the mixture between 12 paper cases


Sprinkle the streusel topping evenly.
Bake for 20 -25 minutes or until browned and firm to touch.
Remove to a wire rack to cool completely before eating, dust with icing sugar before serving.

1 comment:

Artic Poppy said...

How Yummy!!! I am needing new recipes!

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