INGREDIENTS
12 slices (1 loaf) raisin cinnamon swirl bread
2 tbsp melted butter
3 cups (2 - 3 medium apples) diced tart apple 1/4-inch
3 tbsp granulated sugar
½ tsp grated fresh ginger
¼ cup packed brown sugar
2 tbsp cold butter, cut in pieces
Vanilla ice cream
INSTRUCTIONS
Preheat oven to 325 F. Brush 12 muffin cups with the melted butter. Press one slice of bread into each muffin cup. Combine diced apple, sugar and ginger. Divide evenly between bread cups, mounding to the top. Blend together brown sugar and butter with a fork. Crumble over apples.
Bake until apples begin to soften and bread is toasted, about 25 minutes. Serve each apple cupcake warm or cooled topped with one scoop of vanilla ice cream. Makes 12 Cupcakes.Add different coloured sugars on top to decorate.
Makes: eight pops.
Prep time: 10 minutes; bake time: 25 minutes
SOURCE: SUN-MAID
