Apple & Cinnamon Cupcakes

  • Makes 12
  • 2 small apples (100 g each)
  • 100 g marzipan
  • 1 medium egg
  • 1 pinch of salt
  • 1 package of vanilla sugar
  • 100 g sugar
  • 225 g flour
  • 2 tsp baking powder
  • 200 g sour cream
  • 6 tbsp oil
  • 1 1/2 tsp ground cinnamon
  • 25 g ground almonds
  • 150 g icing sugar
  • 1 –2 tbsp lemon juice
  • 12 beautiful raspberries
  • 12 cupcake cases
50 minutes
very easy
1.
Peel, quarter and core the apples. Then cop apples into dice. Dice the marzipan. Beat egg, salt, vanilla sugar and sugar together with an electric whisk for about 10 minutes until pale and creamy. Mix flour and baking powder. Stir sour cream, oil and cinnamon into the egg-sugar mixture. Add the flour mix and combine
2.
Stir in marzipan, almonds and apples. Put the cupcake cases into a muffin tray and divide the mixture evenly. Bake in the preheated oven (200 ° C / 400 ° F / gas: 3) for about 20 minutes
3.
Take the cubcakes out of the oven and leave them to cool on a wire rack for about 10 minutes. Then take them out of the form and leave to cool completely
4.
Mix icing sugar and lemon juice into a smooth icing. Put 1 tsp of icing onto each cupcake and decorate with a raspberry
1 portion approx:
  • 300 kcal
  • 1260 kJ
  • 4 g protein
  • 13 g fat
  • 41 g Carbohydrates

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