Little Orchard Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
24
- Ingredients
- 1 large egg
- ½ cup sunflower oil
- ½ cup milk
- 2 Tbsps honey
- 2 ½ cups self-rising flour (sifted)
- 1 tsp Baking powder
- ¾ cup superfine caster sugar
- 1 cup Apple chip (chopped)
- 24 Apple chip
Product recommendation
Suggested variation; soak the dried apple in 3 tbsp of brandy for 1 hour before cooking for an extra touch of luxury.
Preparation steps
1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and oil a 24-hole silicone mini muffin mould.
2.
Beat the egg in a jug with the oil, milk and honey until well mixed.
3.
Mix the flour, baking powder, sugar and dried apple in a bowl, then pour in the egg mixture and stir just enough to combine.
4.
Divide the mixture between the moulds, then bake in the oven for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool, then top each one with a slice of dried apple.
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