I love Autumn and Cinnamon, Apple and Almond Cupcakes are reminiscent of this glorious season.
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6
Tip the prepared apples into the food processor and pulse until they have broken down.
Add the remaining wet ingredients – the oil, yoghurt, eggs and vanilla and blitz until thoroughly mixed.
Add the dry ingredients – the flour, bicarbonate of soda, baking powder, cinnamon, cardamom, salt, sugar and almonds.
Blitz to incorporate and then scrape down the sides of the processor bowl.
Blitz again until thoroughly mixed.
Line a muffin tin with 16 paper cases and fill each paper case until around ⅔ full or roughly 60g of cake batter per cupcake. You should get 15-16 cupcakes
Cook in the centre of a pre-heated oven for 20 – 25 minutes or until cooked.
They are cooked when:
– the centre feels slightly springy when lightly touched
– a toothpick inserted into the centre of the cake comes out clean
Take out of the oven but leave in the tins for 5 minutes before removing the cakes and transferring to a cooling rack.
If icing: leave to cool completely.
If serving as muffins: they are best served warm.
Equipment:
No food processor?
If you do not have a food processor, I recommend you grate the apples using a box grater. Combine the apples and wet ingredients with a whisk or beat vigorously with a wooden spoon. Fold in the dry ingredients.
If you only have a small food processor, you can blitz the either blitz or grate the apples and make up the cake as by hand, as explained above.
If you are icing these cupcakes, you should use:
Brown Butter, Ricotta Frosting ingredients for topping 15- 16 cupcakes
Cream Cheese Frosting ingredients for topping 15- 16 cupcakes