|85 g||butter — unsalted, at room temperature|
|100 ml||sour cream|
|5 ml||vanilla — essence|
|3||eggs — white|
|100 ml||apple purée|
|165 g||flour — cake|
|10 ml||Robertson's baking powder|
|10 ml||cinnamon — ground|
|60 ml||castor sugar|
|3||apples — sliced|
|basic butter icing — GROUPING|
oven to 180°C. Line two giant cupcake tins with cupcake liners.
1. In a
large bowl, cream the butter and sugar together until fluffy. Add the sour
cream and vanilla essence and mix.
2. Add the
egg whites one at a time, whisking after
each addition until combined. Stir in the apple purée.
3. Mix the
flour, baking powder and salt in a separate bowl.
4. Add the
flour mixture to the butter mixture and mix well.
5. In a
small bowl, combine the cinnamon and castor sugar.
6 Spoon a
little batter into each cupcake liner. Sprinkle cinnamon sugar over the batter
to cover. Add a little more batter then another layer of cinnamon sugar. Finish
with a little more batter so the liners are three-quarters full.
7. Bake for
20-25 minutes or until a toothpick
inserted in the middle comes out clean. Transfer to a cooling rack to cool.
Increase the oven temperature to 200°C. Bake the apple slices on a baking sheet
for 10 minutes or until crisp. Set aside to cool. Top each cupcake with butter
icing (if using) and apple chips. Sprinkle cinnamon sugar over.