• Servings

  12

INGREDIENTS

• 2 eggs
• 1 1/2 cups self-raising flour
• ¾ cup caster sugar
• 125g butter, melted
• 1 teaspoon vanilla
• ½ cup milk
• 2-3 envy™ apples
• 2 tablespoons cinnamon sugar
• Freeze dried raspberries & icing sugar to garnish

METHOD

• Pre-heat the oven to 170 degs and line a muffin tin with pretty papers
• Crack the eggs in the beater bowl and beat until just fluffy
• Add the flour, sugar, melted butter, vanilla, and milk
• Beat for 2 minutes on low to just combine, then scrape down the sides
• Beat again on medium speed for about 3 minutes until smooth
• Meanwhile core and thinly slices the envy™ apples
• Spoon the mixture into the cup cake papers (filling about to just over half way)
• Arrange the envy™ apple slices with the skin side up in a circular rose pattern on the top of each cupcake mixture
• Sprinkle with a little cinnamon sugar
• Bake for 15-20 minutes until the center bounces back when lightly touched
• Cool on a wire rack and dust with icing sugar and crushed freeze-dried raspberries if desired