CUPCAKE WEEK... Day 4: Apple Streusel

I wanted to do a cupcake without icing just for something different. I'm not sure if this qualifies as a cupcake but I'm going to pretend ;-)



I just made up this recipe... So yeah.. I'm awesome. (Actually I just adapted the chocolate cupcake recipe to omit the chocolate and add apple and cinnamon instead)

You will need...
For the batter....
125gr unsalted butter
1 1/4 cups brown sugar (lightly packed)
3 eggs, room temperature
1 1/2 cups self-raising flour
1/2 cup plain flour
3/4 cup milk
1 tsp ground cinnamon
1 tsp vanilla essence (or real vanilla pod)
2 apples, small granny smiths work well
3 drops lemon juice
1 tbs caster sugar
For the topping...
1/3 cup plain flour
1/3 cup brown sugar
60gr butter, room temperature, cubed.
2 tbs cinnamon

Method...
1. Preheat the oven to 160 degrees celsius, line 2 x 12-hole muffin trays with patty pans.
2. To cook the apples, core, peel and chop into 1cm cubes, then add to a small pot with the caster sugar and lemon juice. Cook over a low heat for about 15 minutes until soft, then take off the heat and leave to cool.
3. Using an electric mixer, beat the butter, vanilla and brown sugar together until light, then add the eggs one at a time until well combined.
4. Sift the flour and cinnamon together, then begin to add to the butter mix, alternating with the milk until all combined. Fold in the cooled apple mix at the end.
5. To make the topping, mix the flour, cinnamon and sugar together. Then add the butter and work it into the mix using your fingertips until it resembles a wet sand.
6. Spoon the batter into the prepared patty pans about 3/4 of the way full. Then sprinkle a generous amount of the topping over the cupcakes. Place in the oven for 15-20 minutes until cooked through. Remove, dust with icing sugar and serve still warm!

nom nom nom!

Thanks Kitty for your recommendation! I will be trying some of your other suggestions in the future too- especially honeycomb.. YUMMMM!

Comments

Post a Comment

Popular posts from this blog

George Calombaris' Pasticcio (AKA Greek Lasagna)

Image
Ohhh pasticcio... This recipe gives me so many warm and fuzzies. My mum always used to make it for me when I was younger for special occasions like my birthday and Easter so I associate it with fun times and getting presents and all that good stuff. The one my mum made came from the old faithful Margaret Fulton Cookbook circa late sixties/early seventies... I'm not sure what my Italian mum was doing making Greek recipes written by an Australian cookbook guru but anyway... it must have been en-vogue when the book was written and I'm not complaining because it's delicious. Mum's pasticcio was put together 'lasagna-style' with layers of curly-edge lasagna sheets that would get all crispy and brown on the edges. She would layer the pasta sheets with the tomato and beef sauce and béchamel and then bake it, and it would usually take her a while to prepare. My New Favourite Cookbook! I like this recipe by George Calombaris because it still has all that wo
Read more

Anna-Maria's Zucchini Slice

Image
This is Anna-Maria’s Zucchini Slice from Stephanie Alexander’s Cooks Companion …   I’ve tweaked it a little as I’m sure most people do, it’s one of those no-rules recipes where you can customise it as much or as little as you like. I love zucchini because it is such a versatile vegetable (although technically it’s an immature fruit- wiki will tell you it’s a swollen ovary of a zucchini flower… sounds appetising), you can put them in almost anything because they don’t have a very strong flavour, which is great when it comes to hiding veggies from your kids! I’ve even eaten a chocolate cake that had grated zucchini in it and it was one of the best chocolate cakes I’ve ever had- so moist (haha MOIST!) You will need… ¼ cup of olive oil (the recipe says half a cup but you really don’t need that much) 500g zucchini, grated 1 small carrot, grated 1 small onion, finely chopped 1 garlic clove, crushed 200gr smoked bacon, finely chopped 100g freshly grated p
Read more

Beef, Spinach and Ricotta Cannelloni

Image
You will need... 500gr regular beef mince 1 small brown onion, finely diced 2 cloves garlic, crushed 2 tins chopped Italian tomatoes 1 tbsp tomato paste 250gr ricotta cheese 250gr chopped frozen spinach (you can use fresh if you like), defrosted 1/2 cup grated parmesan 250gr fresh lasagna sheets (or dried cannelloni if you wish) 60gr butter 1/3 cup plain flour 2 cups milk 1 cup grated mozzarella 1/2 cup grated parmesan, extra 1 tsp dried oregano salt & pepper olive oil Method... 1. For the sauce- Heat 1 tbsp of olive oil in a large frypan and saute the onion and garlic on a medium-low heat until onion is transparent.Add tomato paste and tinned tomatoes, fill one tin with water, and add to the pan. Season with salt, pepper and oregano and cook for 35 minutes, uncovered at a gentle simmer. Don't mind the mess! 2. For the bechamel- Melt the butter in a heavy based saucepan over a low heat, then add the flour and cook, stirring constantly, for two minutes (
Read more