Cooking
Apple & Maple Syrup Cupcakes
The final batch of cupcakes for my birthday were Apple & Maple Syrup cupcakes. These turned out to be quite popular (I called them Caramel Apple Cupcakes). They are very easy to make and, once again, I managed to make them dairy-free.
Apple & Maple Syrup Cupcakes
Dairy-free apple cupcakes with maple syrup frosting.
Servings: 18 people
Ingredients
Cake
- 125 g Pure Margarine
- 225 g Soft Brown Sugar
- 300 g Self Raising Flour
- 2 tsp Ground Cinnamon
- 120 ml Maple Syrup
- 4 medium Eggs
- 180 g Grated Apple about 2 Bramley Apples
Frosting
- 175 g Pure Margarine
- 500 g Icing Sugar
- 2 tbsp Maple Syrup
- 2 tbsp Oat Milk
Instructions
Cake
- Preheat the oven to 175°c
- Beat the butter and sugar together until light and fluffy.
- Add an egg, followed by ¼ of the flour and cinnamon and mix well.
- Repeat until all the egg, flour and cinnamon is mixed in.
- Mix in the maple syrup
- Mix in the grated apple.
- Spoon the mixture into cake cases, I found that it filled 18 cupcake cases, each about ⅔ full.
- Bake for 20 mins, or until a cocktail stick comes out clean.
- Leave to cool, while you make the frosting.
Frosting
- Mix the margarine, icing sugar, maple syrup and milk until well combined. It should be quite stiff!
- Spoon into a piping bag and pipe a swirl of frosting onto the cold cupcake.
- If you don't have a piping bag then you can spoon the frosting on.
The finished cupcakes were moist and delicious.
It’s my birthday party next Saturday. I have decided to make the coffee cupcakes again, but also to make plain vanilla ones (with coloured icing) and hopefully Cherry Bakewell cupcakes. So watch this space, I’ll let you know how they go!