I’m sure you’ll love these super moist, soft and tender cupcakes filled with apples and raisins. They are especially yummy as they are not too sweet and topping with a slice of apple makes these cupcakes incredibly delicious. Store the remaining cupcakes in the refrigerator in an airtight container and they can keep well for 3-4 days. Wrap them loosely in aluminium foil and re-bake at 200 degree C for 5 minutes in a toaster oven and enjoy your morning breakfast with this warm cupcakes and a cuppa of hot coffee.
Apple Cupcakes 苹果杯子蛋糕
Prep time
Cook time
Total time
Author: Ann Low
Serves: makes 15
Ingredients
- (A) 200g Butter
- 165g Brown Sugar
- (B) 4 Eggs (65g each)
- (C) 80g Plain yogurt
- (D) 200g Plain flour
- ½ tsp Cinnamon powder
- 1 tsp Baking powder
- 50g Ground almond (almond meal)
- *sieve the plain flour, cinnamon powder & baking powder together and mix in the ground almond
- (E) 160g Green apples, chopped (I used 2 green apples)
- 50g Raisin
- (F) 2 Green apples (sliced horizontally) for topping
Instructions
- Beat (A) - butter and brown sugar till fluffy, add in (B) eggs, one at a time, beat mixture until thick.
- Fold in (C) plain yogurt and (D) flour mixture alternately till well mixed at low speed.
- Lastly add in (E) chopped green apples and raisins, fold well with a rubber spatula.
- Scoop batter into cupcake liners, place apple slices on top and bake in preheated oven at 170C for about 35 minutes or till well done.
3.5.3226
苹果杯子蛋糕
材料：可做15个
- (A)
- 200克 牛油
- 175克 赤砂糖
- (B)
- 4个 鸡蛋 （约65克一个）
- (C)
- 80毫升 酸奶
- (D)
- 200克 中筋面粉
- 1/2 茶匙 玉桂粉
- 1 茶匙 发粉
- 50克 杏仁粉
**面粉，桂粉和发粉一起过筛，然后和杏仁粉混合均匀，备用。
- (E)
- 160克 青苹果，切小粒状（约2粒）
- 50克 葡萄干
- (F)
- 2粒 青苹果 （横切成片）放在表层
做法：
- 将（A） – 牛油和赤砂糖搅拌致松发，分次叫入（B）鸡蛋，每次一粒，拌致混合物变稠。
- 将（C）酸奶和（D）交替加入拌匀，以底述度搅打。
- 最后再加入（E）苹果粒和葡萄干，用橡皮刮刀拌均匀。
- 把面糊倒入纸杯内，上层放入苹果片，放入预热烤箱，以摄氏170度烤约35分钟或致熟。
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