Ingredients: (for 8-10 cupcakes)
- 2 whole eggs
- 2 egg whites
- 100 ml almond milk (or semi-skimmed milk)
- 100 g of brown sugar + 60 g for gratinating
- 100 g of granulated sugar
- 100 g of soft butter + 40 g of cold butter in cubes for gratinating
- 250 g of Ruggeri Khorasan wheat flour
- 15 g of baking powder
- 2 green apples + juice of half a lemon
For the cookie crumble:
- 100g of Digestive biscuits
- 1 teaspoon ground cinnamon
- 80 g of melted butter
Procedure:
- Preheat the oven to 180°C and butter and flour some muffin tins (or you can use paper liners).
- Wash, dry and cut the apples into very thin slices and leave them to marinate with the juice of half a lemon.
- In a bowl, mix the egg yolks, sugar, milk and soft butter (make sure there are no lumps). Separately, beat the egg whites until stiff with a pinch of salt.
- Sift the Ruggeri flour with the baking powder and slowly incorporate them into the mixture in the bowl.
- Finally, add the egg whites, beaten until stiff.
- Fill the molds halfway and place the apple slices with the sugar and cold butter curls on top. Bake in the oven (not fan assisted) for 25 minutes.
- Meanwhile, prepare the crumble: crumble the biscuits, add the melted butter and cinnamon.
- Remove the cupcakes, add the biscuit crumble on top and bake for another 5 minutes.
- Let them cool for an hour and serve them with some good barley coffee.
recipe from coffeejournalmag.wordpress.com/
