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Dutch-style cupcakes


  • 200g plain flour, sifted
  • 200g caster sugar
  • 4 tablespoons almond meal or more flour
  • 1 teaspoon bicarbonate of soda
  • 5 tablespoons rapeseed oil
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon white vinegar
  • 225ml water
  • 2 apples, thinly sliced into wedges
  • Extra sugar and cinnamon for sprinkling


  • Preheat oven to 180°C.
  • Place ingredients in a large bowl, except the apples, extra sugar and cinnamon.
  • Beat well with a whisk or electric beater.
  • Divide the mixture among cupcake pans.
  • Gently place three apple wedges onto the top of the mixture.
  • Sprinkle a little extra sugar and cinnamon on the apple and bake for 15–20 minutes until a skewer inserted into the centre comes out clean.

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