Dolcetti alle mele - apple cupcakes/muffins

Ingredients for 12 cupcakes/muffins

3/4 Oratia apples

40 ml water

10 ml lemon juice

A pinch of ground cinnamon

3 cloves

120 g salted butter

3 eggs

130 g sugar

A few drops of pure vanilla essence (optional)

200 g self-rising flour

Granulated sugar to top, or icing sugar to finish (optional)

Preheat the oven to 175°C. 

Line a 12-muffin tray with cupcakes paper cups.

In the meantime place the water and lemon juice in a mixing bowl, peel and slice the apples and drop them directly into the lemony water.

Melt the butter in a jug, in the oven (while the oven is warming up for the cupcakes). Place the eggs and sugar in a mixing bowl and whisk, using an electric beater, until the mixture looks light and pale yellow in colour. Slowly add the melted butter and the vanilla essence, if using.

Drain the apples (keeping the water) and remove the 3 cloves.
Keep beating the mixture at a low speed now; add half of the flour followed by half of the lemony water from the apples. Add the rest of the flour and water and keep beating making sure that there are no lumps. Divide half of the mixture into the cupcakes paper cups.
Add the apples and then cover with the rest of the mixture. 
Bake for about 18-20 minutes, until golden brown at the top.

I had some Italian granulated sugar so I sprinkled it on top, but it is not necessary, and I have never seen it sold in New Zealand. A sprinkle of icing sugar will do.

  Photos and Recipes by Alessandra Zecchini ©