Recipe by Dorah Sitole
These light and fruity upside-down cup cakes are delicious served as dessert or as a tea-time treat with whipped cream or custard
Preheat the oven to 180°C. Grease a 12-hole muffin tin. Place 10ml (2 tsp) golden syrup in the holes of the muffin tin. Place a slice of apple on top of the syrup. Beat together the castor sugar, eggs and vanilla extract until thick and pale. Sift together the flour and baking powder, fold into the sugar mixture with the melted butter and mix well. Spoon the mixture over the apple slices and bake in the oven until golden, about 20 minutes. Cool for 5 minutes in the tin before turning out. Serve with whipped cream.Baby apple upside-down cakes
Ingredients
Instructions
