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Apple Streusel Cinnamon Cupcakes



Apple Streusel Cinnamon Cupcakes

  1/2 cup butter
1/3 cup + 3 teaspoons caster sugar
1/3 cup self-raising flour
1/3 cup + 3 teaspoons plain flour

1/4tsp baking powder
1/4 cupsour cream
1 large egg
3/4 cup stewed apple
Streusel Topping
scant 1/2 cup  pecan nuts or walnuts
2 tablespoons, lightly packed) brown sugar
1 tablespoon) plain flour
3 teaspoons) butter
1 teaspoon ground cinnamon
2tbl quick oats
Make The Stewed Apple

Stewed Apple
Use one  large apple

apple – peeled, chopped ( Granny Smith)
1-2 teaspoons  brown  sugar
1-2 teaspoons water

1/4tsp nutmeg

Place apple, sugar, water and nutmeg in a small saucepan, cover and bring to the boil.

Reduce heat and simmer, stirring occasionally, until apple is very soft.About 10 -15 minutes.
Let cool a little.
Preheat oven to 350F, Line 6 muffin  holes with liners.
Streusel Filling
To make the streusel topping, pulse streusel ingredients in a food processor for about 20 seconds, until nuts are finely chopped. Pour streusel mixture into a bowl. (If you don’t have food processor, you can simply chop nuts using a knife and using clean hands  work the ingredients to make the streusel topping, it will resemble a coarse meal.) Set aside.
Cupcake Batter
Place butter, caster sugar and flours in food processor and process until combined (mixture should resemble fresh breadcrumbs). Add sour cream, egg and vanilla and process until combined, stopping to scrape down the sides if necessary.( If you don’t have the food processor, you can also make this batter without it. Simply use clean hands to make the coarse meal from butter, flours, baking powder and sugar, once you have the coarse meal, in a small bowl using a fork mix together sour cream, vanilla extract and egg, pour the mixture into the coarse flour mixture and using a large whisk quickly stir together, it will take not even a minute to do, don’t over mix )

You will be layering in this order: cupcake batter, streusel topping, apple, cupcake batter and last is streusel topping.
Place a heaped teaspoon of cake batter into each muffin case.Lightly spread the batter, so it covers the bottom of the hole. Add a heaped teaspoon of streusel mixture, then add cooled stewed apples and topped them with another heaped teaspoon of cake batter. Finish with a heaped teaspoon of streusel mixture. Bake for about 20 minutes, or until a skewer or sharp knife inserted into the centre of a cake comes out without any batter attached. Cakes should be lightly browned and spring back when lightly pressed with your fingertip.

Allow cupcakes to cool, then store in an airtight container.


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