Mary Berry’s Apple Cupcakes are made with Flora, self-raising flour, caster or muscovado sugar, ground cinnamon, eggs, and dessert apples. This delicious Apple Cupcakes recipe creates a tasty dessert that takes about 25 minutes to prepare and can serve up to 8 people.
Mary Berry Apple Cupcakes Ingredients
- 115 grams Flora 100% Natural Ingredients (4 oz)
- 115 grams self-raising flour (4 oz)
- 115 grams caster sugar or muscovado sugar (4 oz)
- 1 tsp ground cinnamon
- 2 eggs
- 2 dessert apples, peeled, cored, and chopped into small chunks
How To Make Mary Berry Apple Cupcakes
- Preheat the Oven: Preheat your oven to 190°C (375°F), or 170°C for fan ovens, or gas mark 5.
- Mix Ingredients: In a bowl, combine the Flora, flour, sugar, and cinnamon. Add the eggs and mix until smooth.
- Fold in Apples: Gently fold the chopped apples into the batter.
- Fill Cases: Divide the batter among cupcake cases, being careful not to over-fill.
- Bake: Bake in the preheated oven for 12–15 minutes. The cupcakes are done when they spring back when lightly touched.
Recipe Tips
- Use Room Temperature Ingredients: Make sure your Flora and eggs are at room temperature to ensure the batter mixes evenly and the cupcakes rise well.
- Chop Apples Small: Cut the apples into small chunks to ensure they distribute evenly throughout the batter and cook thoroughly.
- Don’t Over-Mix: Mix the batter just until smooth. Over-mixing can make the cupcakes dense and heavy.
- Check Cupcake Cases: Fill the cupcake cases no more than 2/3 full to prevent spilling over while baking.
- Test for Doneness: Insert a toothpick into the center of a cupcake; if it comes out clean, the cupcakes are ready. If not, give them a few more minutes.
What To Serve With Apple Cupcakes?
These delicious Apple Cupcakes pair well with a scoop of vanilla ice cream, a dollop of whipped cream, or a sprinkle of powdered sugar. They can also be served alongside a cup of hot tea, a glass of milk, or a caramel sauce for a tasty dessert.
How To Store Leftovers Apple Cupcakes?
- Refrigerate: Let the leftover Apple Cupcakes cool completely before storing. Place them in an airtight container and refrigerate for up to 4 days.
- Freeze: To freeze, let the cupcakes cool completely, then wrap each one in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw at room temperature for a few hours before serving.
How To Reheat Leftovers Apple Cupcakes?
- In The Oven: Preheat your oven to 160°C (325°F). Place the cupcakes on a baking sheet and heat for about 5–7 minutes until warmed through.
- In The Microwave: Place the cupcakes on a microwave-safe plate and heat for 15–20 seconds. Check to avoid overheating, which can make them dry.
- In An Air Fryer: Preheat the air fryer to 160°C (325°F). Place the cupcakes in the basket and heat for 3–4 minutes, checking to ensure they don’t overheat.
Mary Berry Apple Cupcakes Nutrition Facts
Serving Size: 1 cupcake
- Calories: 180
- Total Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 40mg
- Sodium: 100mg
- Potassium: 150mg
- Total Carbohydrate: 27g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 2g
Try More Mary Berry Recipes:
- Mary Berry Green Tomato Chutney
- Mary Berry’s Boiled Fruit Cake
- Mary Berry Mississippi Mud Pie
- Mary Berry Apple And Blackberry Crumble
Mary Berry Apple Cupcakes
Description
Mary Berry’s Apple Cupcakes are made with Flora, self-raising flour, caster or muscovado sugar, ground cinnamon, eggs, and dessert apples. This delicious Apple Cupcakes recipe creates a tasty dessert that takes about 25 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 190°C (375°F), or 170°C for fan ovens, or gas mark 5.
- Mix Ingredients: In a bowl, combine the Flora, flour, sugar, and cinnamon. Add the eggs and mix until smooth.
- Fold in Apples: Gently fold the chopped apples into the batter.
- Fill Cases: Divide the batter among cupcake cases, being careful not to over-fill.
- Bake: Bake in the preheated oven for 12–15 minutes. The cupcakes are done when they spring back when lightly touched.
Notes
- Use Room Temperature Ingredients: Make sure your Flora and eggs are at room temperature to ensure the batter mixes evenly and the cupcakes rise well.
- Chop Apples Small: Cut the apples into small chunks to ensure they distribute evenly throughout the batter and cook thoroughly.
- Don’t Over-Mix: Mix the batter just until smooth. Over-mixing can make the cupcakes dense and heavy.
- Check Cupcake Cases: Fill the cupcake cases no more than 2/3 full to prevent spilling over while baking.
- Test for Doneness: Insert a toothpick into the center of a cupcake; if it comes out clean, the cupcakes are ready. If not, give them a few more minutes.
Mary Berry Apple Cupcakes