Ingredients
1. Butter (softened) 200g
2. Castor sugar 1 ¾ cups
3. Vanilla essence ½ teaspoon
4. Eggs x 4
5. Apples (grated) x 2
6. Plain flour 2 ¾ cups
7. Baking powder 1 table spoon
8. Cinnamon ¼ teaspoon
9. Salt ¼ teaspoon
10. Milk x 1 cup
11. Vanilla or plain yoghurt ¼ cup
12. Chopped dates ½ cup
Topping
1. Plain flour ¾ cup
2. Brown sugar ½ cup
3. Ground cinnamon ¼ teaspoon
4. Ground nutmeg ¼ teaspoon
5. Butter x 75g
6. Walnuts ¼ cup
Directions
1. Preheat oven to 170’C
2. Line large muffin tins with papers
3. Make topping first by mixing the dry ingredients together then rub in butter with your fingertips until it is the consistency of breadcrumbs
4. Sift flour, baking powder, salt and cinnamon together
5. Cream butter, sugar and vanilla mix in eggs one at a time, beating well after each addition
6. Mix in grated apples, yoghurt and dates
7. Fold in half of the flour mixture, then the milk, then the rest of the flour mixture
8. Fill muffin tins ¾ full and scatter the topping over each cupcake and press down gently
9. Cook for 22-25 minutes or until golden brown and a skewer inserted into the cupcakes comes out clean
10. Makes 24 – 30 cupcakes
