Stir & Bake ~ Apple Cranberry Olive Oil Cupcake 苹果蔓越莓橄榄油杯子蛋糕

看到SSB分享的这个Apple Cranberry Olive Oil Cake时我就知道我一定会尝试这个食谱。

食谱用的都是我喜欢的材料，而且做法很简单，再加上想要清除收藏在冰箱里头很久的青苹果，这个食谱可以说是非做不可。

结果并没让我失望。松软的蛋糕配搭脆口的苹果，加上蔓越莓甜甜酸酸的，是越吃越好吃，另外还添加了原本就和苹果是天生一对的肉桂粉，真是深得我心。吃着吃着我发现这味道和口感似曾相识，原来口味和我之前推荐的这个Easy Fruitcake很像。

我觉得蛋糕留到隔天会更好吃，下次做肉桂粉应该还可以加多一点。

这是我会做给孩子吃的健康蛋糕。Lucius很喜欢吃，问他蛋糕是谁做的他还会答是马麻，听了心里超有满足感的。冰箱里还有些青苹果，已经计划要做全麦版的。

我也会参与Min的Aspiring Bakers #13: Enjoy Cupcakes! (November 2011)。



I made 1/3 of the original recipe, made 3 big and 4 small cups. Below is my adapted recipe, please refer to the original recipe for cup measurement and step-to-step illustration.

Apple Cranberry Olive Oil Cupcake
(Recipe adapted from Keropokman, seen at Small Small Baker)

Ingredients:
(A)
80ml (about 5 tbsp) olive oil
60g sugar
(B)
2 medium eggs
(C)
1 cup granny smith/green apple (1 medium size apple) (cut into small cubes)
(D)
130g plain flour
2/3 tsp baking powder
1/3 tsp baking soda
1/3 tsp salt
(E)
50g dried cranberries (pre-soaked in water for 10 mins, pat dry)
1/3 tsp cinnamon powder (will use more next time)

Method:
1) In large mixing bowl, add (A), use a hand whisk to beat till sugar dissolved. Add (B), mix well.
2) Add (C), mix well.
3) Sieve in (D), using a rubber spatula to fold in the flour mixture. Add (E), mix well (do not over mix).
4) Scoop batter into paper cups (the batter is rather dry) till about 60-70% full, bake in preheated oven at 180C for about 15-20 mins (depending on the size of the cup, my smaller cups were done in slightly over 15mins) until top becomes golden brown.