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!

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