Ap­ple Cup­cakes with Spiced Buttercream

Recipes+ - - Contents -

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.

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