Eva's apple and ginger cupcakes

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
3 1
The secret of these juicy red apple muffins? The ginger gives them a gentle spiciness
COOK TIME
90 mins
TOTAL TIME
210 mins

Ingredients

Servings: 12
  • 50 g ground hazelnuts
  • 1 piece (à ca. 3 cm) Ginger
  • 2 Apples (approx. 350 g; e.g. Cox Orange)
  • 3,5 TABLESPOONS Lemon juice
  • 150 g soft butter
  • 100 g Sugar
  • 1 pck. Vanilla sugar
  • 7-10 Tbsp Salt
  • 4 Eggs (Gr. M)
  • 250 g Flour
  • 1/2 pck. Baking Powder
  • 80 g Marzipan paste
  • One go. Tbsp Icing sugar
  • 250 g Icing sugar
  • 1/2 TEASPOON Cocoa for kneading
  • 7-10 Tbsp Food colour
  • 12 Paper baking cups

Directions

  1. 1

    For the dough, roast the nuts in a pan and take them out. Peel ginger and grate finely. Wash apples and roughly grate around the core. Immediately mix with 1 1⁄2 tbsp. lemon juice.

  2. 2

    Cream butter, sugar, vanilla sugar, ginger and 1 pinch of salt with the whisk of the mixer. Add the eggs one by one, alternating with 50 g flour. Mix 200 g flour, nuts and baking powder, stir briefly into the egg mixture. Fold apples into the dough. Spread the dough into twelve paper baking cups in a muffin tray. Bake in the preheated oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) for 20-25 minutes (stick test!). Let cool on a cake rack.

  3. 3

    For the decoration knead marzipan and 1 heaped tablespoon of icing sugar. Divide the mixture into 2 portions. Colour 1 portion with cocoa and form 12 small apple stalks. Knead the rest with green food colouring and form 12 leaves.

  4. 4

    For the icing, mix 250 g icing sugar, 2 tablespoons lemon juice, approx. 1 tablespoon hot water and red food colouring to a thick icing. Take the muffins out of the bowls and cover with icing. Press one "apple stalk" and one "apple leaf" each into the moist icing. Let them dry.

Nutrition Facts

KCAL
390 kcal
CARBS
52 g
FATS
17 g
PROTEINS
6 g