Apple & Cinnamon Cupcakes - a2 Milk™

Apple & Cinnamon Cupcakes

Sugar and spice, and all things nice are what these lovely little cupcakes are made from!

You really can’t beat the combination of juicy apple and spicy cinnamon topped with creamy vanilla goats’ butter frosting, but what make’s this recipe even better is that because it contains a2 Milk™ it’s naturally free from the A1 protein. It’s a small difference, but thousands of people love it.

Why not whip up these delicious cupcakes and discover if you love the difference of a2 Milk™?

Servings: 48 little cupcakes

Ingredients

For the sponge:

  • 170g goats’ butter, softened
  • 200g caster sugar
  • 3 medium eggs
  • 2 tbsp Whole a2 Milk™
  • 200g gluten-free self raising flour
  • 1/2 tsp cinnamon
  • Pinch of salt
  • 2 eating apples (we used Kanzi)

For the frosting:

  • 150g cold goats’ butter
  • 500g icing sugar
  • 1 tsp vanilla extract
  • 3 tbsp Whole a2 Milk™
  • Handful chopped hazelnuts

You’ll also need:

  • 96 mini cupcakes cases

Directions

To make the sponge:

  • Preheat the oven to 160ºC fan.
  • Beat the butter and sugar until pale and fluffy.
  • Beat in the eggs and whole a2 Milk™ until light.
  • Fold in the flour, cinnamon and salt with a metal spoon.
  • Peel, core and finely chop the apples and fold into the mix.
  • Double up the cases (this helps them hold their shape) and place on baking sheets.
  • Divide the batter between 48 doubled-up cases using a teaspoon.
  • Bake for 12 mins until firm, then allow to cool completely.

To make the frosting:

  • Place all of the ingredients except the nuts in the mixer.
  • Beat slowly at first, speeding up until it’s really pale and fluffy.
  • Transfer to a piping bag with a closed star nozzle.
  • Pipe swirls of frosting on top, starting from the middle and working your way out to the edge to create a rose effect.
  • Finish by sprinkling with the nuts.
  • Chill until ready to eat.

Recipe Source:

By Emily Leary
Recipe courtesy of A Mummy Too

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