CINNAMON APPLE CUPCAKES

MAKES 6-8 GIANT CUPCAKES Preparation: 15 min Baking: 30-35 min

85g unsalted butter

at room temperature 150g sugar 100ml sour cream 5ml (1t) vanilla essence 3 egg whites 100ml apple purée 165g cake flour 10ml (2t) baking powder 2,5ml (½t) salt 10ml (2t) ground cinnamon 60ml (¼c) castor sugar TOPPING 3 apples, sliced basic butter icing (optional –

see recipe on opposite page)

Preheat the oven to 180°C. Line two giant cupcake tins with cupcake liners. 1 In a large bowl, cream the butter and sugar together until fluffy. Add the sour cream and vanilla essence and mix. 2 Add the egg whites one at a time, whisking after each addition until combined. Stir in the apple purée. 3 Mix the flour, baking powder and salt in a separate bowl. 4 Add the flour mixture to the butter mixture and mix well. 5 In a small bowl, combine the cinnamon and castor sugar. 6 Spoon a little batter into each cupcake liner. Sprinkle cinnamon sugar over the batter to cover. Add a little more batter then another layer of cinnamon sugar. Finish with a little more batter so the liners are three-quarters full. 7 Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Transfer to a cooling rack to cool. 8 Topping Increase the oven temperature to 200°C. Bake the apple slices on a baking sheet for 10 minutes or until crisp. Set aside to cool. Top each cupcake with butter icing (if using) and apple chips. Sprinkle cinnamon sugar over.