envy™ Apple Rose Cupcakes

  • Servings



  • 2 eggs
  • 1 1/2 cups self-raising flour
  • ¾ cup caster sugar
  • 125g butter, melted
  • 1 teaspoon vanilla
  • ½ cup milk
  • 2-3 envy™ apples
  • 2 tablespoons cinnamon sugar
  • Freeze dried raspberries & icing sugar to garnish


  • Pre-heat the oven to 170 degs and line a muffin tin with pretty papers
  • Crack the eggs in the beater bowl and beat until just fluffy
  • Add the flour, sugar, melted butter, vanilla, and milk
  • Beat for 2 minutes on low to just combine, then scrape down the sides
  • Beat again on medium speed for about 3 minutes until smooth
  • Meanwhile core and thinly slices the envy™ apples
  • Spoon the mixture into the cup cake papers (filling about to just over half way)
  • Arrange the envy™ apple slices with the skin side up in a circular rose pattern on the top of each cupcake mixture
  • Sprinkle with a little cinnamon sugar
  • Bake for 15-20 minutes until the center bounces back when lightly touched
  • Cool on a wire rack and dust with icing sugar and crushed freeze-dried raspberries if desired


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Prep Time

20 mins

Cooking Time

20-25 mins

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