Look at these beauties!! Can you fault them? I surely can’t and boy oh boy they taste even better!! As with most of my recipes, this is another easy one and so child friendly! I never expected my kids to like these but they do!! They are moist, they hold their shape well and can be consumed as a treat or breakfast… lunch or dinner? Or accompanied by lunch or dinner? I didn’t write that the laptop did!
This is one of the first recipes I learned how to make. Whenever my mum had guests coming to the house, or we were going to visit someone she had me bake this cake. I say cake because that’s how it started. Back then in Cyprus we didn’t really know what cupcakes were so a cake was our safe option. Of course everything was homemade and I loved that! We got to taste authentic flavours from each household (I guess it wasn’t always a pleasure haha) but at least people used to try. I don’t know I mean, I still like to bake for friends and family because I feel that somehow I am showing them how much I care for them. I guess I am still helplessly romantic.
I will post the cake recipe in another post as that one is slightly different.
These cupcakes can be enjoyed plain without any toppings but you can easily make an icing sugar and cinnamon drizzle like I did or even if you are really adventurous a luscious cinnamon buttercream! Yum!
Right,let’s get baking my darlings!
INGREDIENTS
Yields 20 cupcakes
1 cup vegetable oil
1 cup sugar
2 tsp cinnamon
2 eggs
vanilla
1/2 cup greek style yogurt
a pinch of salt
2 1/2 cups plain flour
2 tsp baking flower
4 sweet apples peeled and diced
FOR THE CINNAMON ICING DRIZZLE
1 cup icing sugar
3tbs milk
vanilla
1/2tsp cinnamon
INSTRUCTIONS
Step 1
Preheat the oven to 180C/350F/Gas 4 and line two 12-hole muffin tins with paper cases.
Step 2
In a bowl, add the sugar and oil. Mix by hand or mixer (doesn’t really affect the cupcakes which method you use) for 5 minutes.
Step 3
Add the eggs one by one and then the salt, cinnamon and vanilla. Mix for 5 more minutes.
Step 4
Fold in one cup flour and 1tsp baking flour. Mix well and add the yogurt. Mix again and add the remaining flour and baking powder.
Step 5
Incorporate the diced apples and mix everything together using a wooden spatula.
Step 6
Spoon the mixture into the paper cases until they are half full.
Step 7
Bake for 40 minutes until nicely golden.
To decorate: Mix the icing sugar,cinnamon,vanilla and milk together until you reach a smooth paste. If you think its too thick or runny adjust the milk content accordingly. Drizzle the cooled cupcakes and enjoy!!
♠My only only tip for these cupcakes is to use real, authentic cinnamon!!! It’s unbelievable how they managed to produce cheap cinnamon (cassia) which potentially can be harmful too. The taste and smell of authentic (usually Indian) cinnamon has nothing to do with it’s cheap alternative. Please check yours and if it’s the imitation I would advice you to dispense it immediately.
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