Lemon Cupcakes with Apple Berry Puree

Ingredients

• 3 medium apples, peeled
• 2 Tbsp (30 mL) water
• 2 eggs
• 1/2 cup (125 mL) granulated sugar
• 1/2 cup (125 mL) milk
• 1/4 cup (60 mL) canola oil
• 3 Tbsp (45 mL) freshly squeezed lemon juice
• 2 cups (500 mL) all purpose flour
• 2 tsp (10 mL) baking powder
• 1/4 tsp (0.8 mL) salt
• 1/4 cup (60 mL) raspberries or blueberries (fresh or frozen)
• 1 tbsp (15 mL) icing sugar
• 1 tbsp (15 mL) margarine, melted

Nutritional information

Directions

1. 1

   Preheat oven to 350°F (180°C). Prepare a 12-cup muffin tin by lightly misting with cooking oil spray.

2. 2

   Chop apples and place with water in a saucepan over medium heat. Cook until they can be mashed/stirred into a puree. Remove from heat and set aside.

3. 3

   In large mixing bowl, beat eggs. Add granulated sugar, milk, oil, lemon juice and 3/4 of the pureed apples and blend well. Add flour, baking powder and salt and mix well. Set aside.

4. 4

   In small bowl, combine the berries, icing sugar, melted margarine and remaining apple puree. Set aside.

5. 5

   Fill each muffin tin halfway with batter. Place a spoonful of the berry puree on each cupcake and top with remaining batter. Bake for about 18-20 minutes or until cupcakes spring back when touched.