Baby apple upside-down cakes

April 1, 2015 (Last Updated: January 11, 2019)

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

Baby apple upside-down cakes

Serves: 12
Cooking Time: 30 mins


  • 60ml (¼ cup) golden syrup
  • 3 small green or red apples,
  • thinly sliced
  • 105g (½ cup) castor sugar
  • 3 large eggs
  • 5ml (1 tsp) vanilla extract
  • 140g (1 cup) self-raising flour
  • 5ml (1 tsp) baking powder
  • 125ml (½ cup) butter, melted
  • fresh whipped cream, to serve



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.

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