Remove from the tins and decorate with strawberry marshmallows
From Cupcake Heaven Autumn 2015 UK.
Source and licence
From Cupcake Heaven Autumn 2015 UK, printed page 89, digitised by the Internet Archive: https://archive.org/details/Cupcake_Heaven_Autumn_2015_UK
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 3 medium free-range eggs
- 3 Granny Smith apples
- 2 tsp cinnamon
Method
- Apple and cinnamon crumble cupcakes By Sarah Sibley from Bake With Sarah (www.bakewithsarah.com) Mokes /2 I50g {S'Aoi) soft butter I75g (6oz) caster sugar 3 medium free-range eggs 3 Granny Smith apples I75g (6oz) self-raising flour 2 tsp cinnamon lOOg (3y20z) Demerara sugar lOOg (Z'Aot) plain flour 80g (2%oz) unsalted butter, softened and cubed 1 Preheat the oven to 1 60°G/Gas Mark 3.
- Line a muffin tin with 1 2 large muffin-sized cupcake cases.
- 2 Add the plain flour I tsp of the cinnamon and the cubed, unsalted butter into a bowl and rub together with your fingertips until all the lumps are gone.
- Add the Demerara sugar mix well and then put to one side.
- 3 Peel and finely dice the apples into 6-7mm pieces and put to one side.
- 4 Gream together the butter and sugar until pale and creamy.
- Slowly add the beaten eggs.
- Add the flour and cinnamon and mix thoroughly until smooth.