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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.
Drain the liquid and lightly mash the apples with Braun’s EasyClick purée accessory. Set aside to cool.
Preheat the oven to 180°C and divide the mashed apples between the muffin cases.
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.
Add some milk until the mixture has a cake batter consistency.
Divide the cupcake mixture into the cases, filling case each halfway.
Bake for 10-15 minutes or until golden-brown on top before letting them cool.
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.
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:
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.
Drain the liquid and lightly mash the apples with Braun’s EasyClick purée accessory. Set aside to cool.
Preheat the oven to 180°C and divide the mashed apples between the muffin cases.
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.
Add some milk until the mixture has a cake batter consistency.
Divide the cupcake mixture into the cases, filling case each halfway.
Bake for 10-15 minutes or until golden-brown on top before letting them cool.
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.
Spoon the topping into a piping bag and, using a star nozzle, pipe the topping onto the cupcakes in large swirls.
