I was inspired by this months Donna Hay magazine on cupcake couture and have been excited to bake these for a long time. They turned out amazing! Although I must say, this is probably the first cupcake recipe i've come across which requires such a large amount of butter! That is probably the reason behind its delicious-ness! I wouldn't recommend eating too many of these on your own. For the sake of your health; share it with friends and family.
250g butter softened
1 cup sugar
3 large eggs
2 1/4 cups plain flour
2 1/4 tsp baking powder
1 tsp ground nutmeg
1 cup milk
ground cinnamon for dusting
2 granny smith apples peeled and diced into cubes
1/4 cup brown sugar
1. Pop apples, brown sugar and butter in a microwave safe bowl and microwave on high for 4 minutes; stirring occasionally, till apples turn soft and caramelized. Set aside to cool
2. Cream butter and sugar in a large bowl till light and fluffy, add eggs one at a time, beating well after each adition. Fold in flour, baking powder and nutmeg in small portions alternately with milk until well combined.
3. Spoon into cupcake cases/ muffin try and top with apple mixture. Bake in 180 degree oven for approximately 20 minutes or until tops turn brown.
4. Ice cupcakes with whipped cream/butter icing and dust tops with ground cinnamon.
Best served hot with a scoop of ice cream! MmmMm..
*note: I've altered several items in the recipe from the magazine to personalize the ingredients, but if you would like a look at the original recipe; it is in Issue no. 27, of May/June 2006 Pg. 136