Apple-cinnamon cupcakes

Name: apple-cinnamon cupcakes
Cook time: 15 min
Total time: 160 min
Yield: 12
Ingredients: 125 g butter at room temperature; 125 g light brown caster sugar; 1 bag vanilla sugar; 2 Eggs at room temperature; 125 g self raising flour; 3 el semi skimmed milk lukewarm; 1 freshly sweet apple (eg elstar), in cubes; 2 el almond shavings (container 55 g), roasted; 1 tl ground cinnamon; 1 vanilla bean pouch 1.5 g; 200 g powdered sugar

A tasty recipe. The side dish contains the following ingredients: butter (at room temperature), light brown sugar, vanilla sugar, eggs (at room temperature), self-raising flour, semi-skimmed milk (lukewarm), freshly sweet apple ((eg elstar), diced), almond shavings ((dish) 55 g), toasted), ground cinnamon, vanilla bean (bag 1.5 g) and powdered sugar.

Ingredients

Kitchen Stuff

12 paper cupcake molds, muffin mold with 12 cavities, mixer

Directions

Preheat the oven to 200 ° C. Divide the paper molds over the muffin mold.
Beat the butter with the soft sugar and vanilla sugar lightly and lightly with the mixer. Beat 4 min. Beat the eggs 1 by 1. Do not add the 2nd egg until the 1st has been completely absorbed. Beat for another 3 minutes. Spat the flour as lightly as possible through the batter and add the milk. Stir the apple, the almond shavings and the cinnamon through the batter.
Divide the batter over the molds. Fry in the middle of the oven for 15-20 minutes until golden brown and done. Remove from the oven and leave to cool in the mold on a rack for 5 minutes. Let them cool down from the mold on the grid for at least 2 hours.
If necessary, cut the tops of the cooled cupcakes, so they are nicely flat and you can easily cover them later. Cut the vanilla pod lengthwise and scrape out the marrow with a knife tip. Add the marrow to the icing sugar together with 4 tbsp hot water and stir into a smooth glaze. Brush the cupcakes with them.
You can prepare the cupcakes 1 day in advance. Store in an airtight drum.