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apple crumble cupcakes

January 21, 2012

Yesterday’s lunch with the Domestic Goddess and the Patient Photographer provided a wide-ranging conversation, during the course of which it turned out that the PP is keen to continue baking but trying to cut down on fat. She hadn’t come across the concept of substituting apple purée, so since we had apple crumble for pudding yesterday Super Girl and I decided to create these in her honour. We’re not giving her any, you understand, they’re too nice – but here you are PP, we think you ought to try these.

This is an all-in-one cake mix, so mix together: 100g each of self raising flour (with 1tsp baking powder to overcome the all-in-oneness), sugar and apple sauce; 2 beaten eggs and 1tsp vanilla extract. Stir in a handful of chopped pecan nuts. Divide the mix between 12 cupcake cases, top each one with 1 tsp stewed apple and half a pecan nut and top with a sprinkling of crumble mixture to which you have added a few porridge oats and 1tsp cinnamon. Bake at 180 deg. C for about 18 minutes. The buns are pleasingly springy, you will find them a little bit bouncier than their counterparts made with fat, but the difference isn’t huge. Enjoy!

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