Pink Lady® Apple Cup Cakes

20 - 30 Minutes

By Over the Top in Eversdal

1. Cream butter and brown sugar together.

2. Add eggs one by one.

3. Add rest of dry ingredients (excluding milk) and mix to a thick creamy consistency. Add the milk.

3. Place paper cups in muffin pan and spoon mixture to ¾ full.

5. Bake for 20 – 30 minutes at 180°C and decorate to taste.

150 g butter

150 g brown sugar

3 eggs

150 g self raising flour

1 cup grated Pink Lady® apple with skin

1 teaspoon ground cinnamon

100 g coarsely chopped pecan nuts

25 ml milk

pinch of salt

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