The other day my husband asked me to make cake or something for staff members of the tool shop where he works. This is what I made for them. I basically added a can of Apple Slices and Cinnamon to my Basic Plain Cupcakes, and topped with Cinnamon Crumble. It can’t go wrong, can it?
Makes
12 Cupcakes
Ingredients
1 can (400g) Apple Slices *I used Pink Lady Apple Slices
125g Butter *softened
1/2 cup Caster Sugar
1 pinch Salt
2 large Eggs
1 teaspoon Vanilla Extract
1 teaspoon Ground Cinnamon
1/2 cup Milk
1 & 1/2 cup Self-Raising Flour
Cinnamon Crumble
50g Butter *softened (DO NOT melt)
50g Caster Sugar OR Brown Sugar
50g Self-Raising Flour *plus extra if required
*Note: The amount of Flour can be increased as long as the mixture turns into crumbles.
1 teaspoon Cinnamon
Method
- Darin the canned Apple Slices very well. Cut in half if the slices are large.
- To make Cinnamon Crumble, mix all Cinnamon Crumble ingredients in a bowl, and set aside. It’s a good idea to leave it in the fridge until you use it.
- Preheat oven to 180℃. Line a 12-hole medium-size muffin tin with paper cases.
- Mix softened Butter, Sugar and Salt in a mixing bowl until creamy. Add Eggs one at a time, mixing well. Add Vanilla and Cinnamon, and mix well. Add Self-Raising Flour and Milk, and mix to combine.
- Add the drained Apple Slices, combine evenly, and spoon the mixture into paper cases. Place some Cinnamon Crumble on top.
- Bake for about 20 to 25 minutes or until nicely browned and cooked though. Leave in the tins for 5 minutes as the cupcakes are fragile, then move onto a wire rack to cool.
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