Raspberry and apple cupcakes

raspberry and apple cupcakes
12 Item



1.Preheat oven to 180ºC. Line a 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Beat butter, extract and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. In two batches, stir in sifted flour and milk. Stir in raspberries and apple.
3.Divide mixture into paper cases; bake about 30 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool. Dust with sifted icing sugar before serving.

If using frozen raspberries, don’t thaw them, as the colour will run. Granny smith or golden delicious apples are both good varieties to use in this recipe.


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