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  2. Recipes
  3. Apple cupcakes with cinnamon topping

Apple cupcakes with cinnamon topping

Ȑ
Difficulty
Low
ȑ
Time
50 min
&
Author
Marc Fosh
lorem ipsum

Ingredients

Servings: 2
Makes:

0.5 tsp ground cinnamon
1 tsp baking powder
110 grams sugar
120 grams butter, at room temperature
120 grams self-raising flour
140 grams butter, at room temperature
2 as needed apples, peeled & diced
2 large eggs, lightly beaten
2 Tbsp milk
2 Tbsp sugar
280 grams icing sugar
 pinch of cinnamon
2 juice of lemons


Instructions

STEP 1/9

Place the diced apples in a saucepan with lemon juice, sugar and cinnamon.

Bring to a boil and then reduce the heat and simmer until the apples are soft.

STEP 2/9

Drain the liquid and lightly mash the apples with Braun’s EasyClick purée accessory. Set aside to cool.

STEP 3/9

Preheat the oven to 180°C and divide the mashed apples between the muffin cases.

STEP 4/9

For the cup cake mix, place butter and sugar in Braun’s food processor and mix.

Beat in the eggs and add the flour and baking powder.

STEP 5/9

Add some milk until the mixture has a cake batter consistency.

STEP 6/9

Divide the cupcake mixture into the cases, filling case each halfway.

STEP 7/9

Bake for 10-15 minutes or until golden-brown on top before letting them cool.

STEP 8/9

For the topping, beat the butter in a large bowl with Braun’s stainless steel whisk until soft. Add half of the icing sugar and the cinnamon and beat until smooth. Add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.

STEP 9/9

Spoon the topping into a piping bag and, using a star nozzle, pipe the topping onto the cupcakes in large swirls.


This recipe was prepared using Braun’s food processor as well as Braun’s hand blender with the MQ50 EasyClick purée accessory and the stainless steel whisk. To recreate this recipe, Braun’s food processor and the accessories are part of the following series and collections:
  1. Back to homepage
  2. Recipes
  3. Apple cupcakes with cinnamon topping

Apple cupcakes with cinnamon topping

Ȑ
Difficulty
Low
ȑ
Time
50 min
&
Author
Marc Fosh
lorem ipsum
Servings:2
Makes:

Ingredients


0.5 tsp ground cinnamon
1 tsp baking powder
110 grams sugar
120 grams butter, at room temperature
120 grams self-raising flour
140 grams butter, at room temperature
2 as needed apples, peeled & diced
2 large eggs, lightly beaten
2 Tbsp milk
2 Tbsp sugar
280 grams icing sugar
 pinch of cinnamon
2 juice of lemons

Instructions

STEP 1/9

Place the diced apples in a saucepan with lemon juice, sugar and cinnamon.

Bring to a boil and then reduce the heat and simmer until the apples are soft.

STEP 2/9

Drain the liquid and lightly mash the apples with Braun’s EasyClick purée accessory. Set aside to cool.

STEP 3/9

Preheat the oven to 180°C and divide the mashed apples between the muffin cases.

STEP 4/9

For the cup cake mix, place butter and sugar in Braun’s food processor and mix.

Beat in the eggs and add the flour and baking powder.

STEP 5/9

Add some milk until the mixture has a cake batter consistency.

STEP 6/9

Divide the cupcake mixture into the cases, filling case each halfway.

STEP 7/9

Bake for 10-15 minutes or until golden-brown on top before letting them cool.

STEP 8/9

For the topping, beat the butter in a large bowl with Braun’s stainless steel whisk until soft. Add half of the icing sugar and the cinnamon and beat until smooth. Add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.

STEP 9/9

Spoon the topping into a piping bag and, using a star nozzle, pipe the topping onto the cupcakes in large swirls.

Notes

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