Apple Cupcakes with Spiced Buttercream
MAKES 12 PREP 20 minutes + cooling COOK 25 minutes
+ MAKE AHEAD You can bake cupcakes up to 2 days ahead. Store in an airtight container in a cool, dark place, or label date and freeze, un-iced, for up to 1 month. Thaw cupcakes in the fridge overnight.
125g butter, at room temperature
2/3 cup caster sugar
1 teaspoon vanilla essence
2 eggs, at room temperature
2 cups self-raising flour, sifted
1 cup milk
2 green-skinned apples, peeled, grated
1 quantity Spiced Buttercream (recipe, below)
Chopped almonds, to serve
1 Preheat oven to 180ºC/160ºC fan-forced. Line a 12-hole (1/3-cup) muffin tray with paper cases. Using an electric mixer, beat butter and sugar in a large bowl until pale and creamy. Beat in essence. Add eggs, one by one, beating until combined. Fold in flour, alternately with milk, until combined. Fold in apple.
2 Spoon into prepared holes. Bake for 25 minutes or until a skewer inserted at centre comes out clean. Stand in tray for 5 minutes, then transfer to a wire rack to cool completely.
3 Pipe Spiced Buttercream onto the cooled cupcakes. Serve cupcakes sprinkled with almonds.