Ingredients:
(A)
1 cup whole wheat flour
1 cup cake flour
3 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
(B)
1 egg, beaten
1 tsp. pure vanilla extract
1 cup milk
1 cup shredded apple
1/4 cup canola oil
(C)
1/2 cup chopped almond (bake and chopped)
Method:
1. Prepare solo baking cups or line muffin pan with paper cups. Preheat oven to 170 degC.
2. Sift whole wheat flour, cake flour and baking powder into a mixing bowl. Add in sugar and salt. Whisk to combined.
3. Make a hole in the middle and add (B). Mix until blended.
4. Add (C) and stir with a spatula until just combined.
5. Fill prepared baking cups with mixture. This recipe doesn't raise much so you will need to fill to approx. 85% full if you need the cupcakes to reach the brim for decorating purpose.
6. Bake in preheat oven for 30 minutes until golden brown and skewer inserted into the centre
of cupcake comes out clean.
17. Transfer to wire rack to cool completely before decorating.
5. Fill prepared baking cups with mixture. This recipe doesn't raise much so you will need to fill to approx. 85% full if you need the cupcakes to reach the brim for decorating purpose.
6. Bake in preheat oven for 30 minutes until golden brown and skewer inserted into the centre
of cupcake comes out clean.
17. Transfer to wire rack to cool completely before decorating.
