DRUM - - Food -

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 be­low) 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-quar­ter 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.

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