Apple Cider Cupcake, just as the name itself, this cupcake is extremely soft and moist with the taste of the apple cider, delicious! This great recipe is from one of my favorite cupcake book, "Tempt Cupcakes To Excite by Betty Saw", one of our well-known local chef. I have made at least 6 recipes from this book and all of them turned out moist and delicious. If you happen to have a bottle of apple cider vinegar in your pantry and some forgotten green apples in your refrigerator, then take them out and whip out this delicious cupcake. Take a break and enjoy it with a cup of hot tea.
I'm linking this to Cookbook Sundays at Brenda's Canadian Kitchen and Potluck Sunday at Mommy's Kitchen.
Apple Cider Cupcake
(adapted from "Tempt Cupcakes To Excite" by Betty Saw)
50gm granulated sugar
2 small (125gm each) green apples, peeled, cored and diced into 0.5cm cubes
175gm self raising flour
1/2 tsp baking powder
1 tsp mixed spice
120gm butter, at room temperature
110gm brown sugar (I use 80gm)
grated lemon rind from 1 lemon
2 large eggs (70gm each)
3 tbsp cider vinegar
grated fresh white coconut (I omitted this)
12 large paper cases
- Line muffin pan with paper cases.
- Heat butter and sugar in a non-stick saucepan. Stir until butter melts and sugar begins to brown. Add apples and stir until combined. Set aside to cool.
- Sift self raising flour, baking powder and mixed spice together.
- In bowl of electric mixer, cream butter, sugar and lemon rind until light and fluffy. Beat in eggs, one at a time.
- Fold in dry ingredients alternately with cider vinegar. Stir in apple butter mixture, one third at a time. Fold in sultanas.
- Spoon mixture evenly to fill paper cases. Level surfaces with a teaspoon. Sprinkle over some grated coconut.
- Bake in preheated oven at 175C for 20-23 minutes or until cooked through when tested with a wooden skewer.
(my notes : I omitted the grated coconut topping, as I do not have any. I think it will taste really great with this cupcake)