Applesauce & Cinnamon Cupcakes
Adapted from 500 Cupcakes, makes 1 dozen1/2 cup (1 stick) sweet butter, softened
1/2 cup plus 1 tbsp. superfine sugar
1 cup self-rising flour
3/4 cup unsweetened applesauce
3/4 tsp. cinnamon
1/2 cup (3.5 oz) chopped pecans
1/2 cup (3.5 oz) golden raisins
1 small red eating apple, thinly sliced
2 tbsp. granulated sugar
1. Preheat the oven to 350 degrees. Grease a 12-cup muffin pan (or use paper cups). Place the butter, sugar, flour, and egg in a bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Stir in the applesauce, cinnamon, pecans, and raisins.
2. Spoon the batter into the cups. Lay the apple slices on top and sprinkle with a little sugar. (**see below for apple slices)
3. Bake for 25 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Serve warm.
4. Store in an airtight container for up to 3 days, or freeze for up to 3 months.
**To slice the apples I used an apple divider and then sliced them a couple more times until they were thin enough