Makes 12
INGREDIENTS
- 2 eggs
- 11/2 cups self-raising flour
- ¾ cup caster sugar
- 125gms butter, melted
- 1 teaspoon vanilla
- ½ cup milk
- 2-3 ENVY™ apples
- 2 tablespoons cinnamon sugar
- Freeze dried raspberries & icing sugar to garnish
METHOD
- Pre-heat the oven to 170 degs and line a muffin tin with pretty papers
- Crack the eggs in the beater bowl and beat until just fluffy
- Add the flour, sugar, melted butter, vanilla, and milk
- Beat for 2 minutes on low to just combine, then scrape down the sides
- Beat again on medium speed for about 3 minutes until smooth
- Meanwhile core and thinly slices the ENVY™ apples
- Spoon the mixture into the cup cake papers (filling about to just over half way)
- Arrange the apple slices with the skin side up in a circular rose pattern on the top of each cupcake mixture
- Sprinkle with a little cinnamon sugar
- Bake for 15-20 minutes until the center bounces back when lightly touched
- Cool on a wire rack and dust with icing sugar and crushed freeze-dried raspberries if desired
