Wednesday, February 20, 2008

Little Apple Cupcakes

Ingredients (serves 6)
1 1/2 cups plain flour
1/2 teaspoon baking powder
3 oz reduced-fat margarine
2 1/2 tablespoons SPLENDA Granular Sweetener
1 eggwhite
2 large Granny Smith apples, peeled, cored, diced
1/4 cup raisins
1 teaspoon vanilla extract

Combine flour, baking powder, margarine and 1 tablespoon Splenda Granular Sweetener in a food processor. Process until mixture resembles breadcrumbs. Add eggwhite and 2 1/2 tablespoons chilled water. Process until dough comes together. Turn onto a floured surface. Knead until smooth. Shape into a 2cm-thick round. Wrap in greaseproof paper. Refrigerate for 30 minutes.
Combine apple, sultanas, vanilla, 1/4 cup water and 1 tablespoon Splenda Granular Sweetener in a saucepan over medium heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 8 to 10 minutes or until apple is tender. Transfer to a bowl. Cool completely.
Preheat oven to 400 F. Grease six 1/3-cup capacity cupcake holes.
Roll pastry out to 1/8 inch thick. Using an 11cm-round cutter, cut 6 rounds. Use to line muffin holes. Fill with apple mixture.
Press remaining pastry together. Roll out to 1/4 inch thick. Using a 2.5 inch cutter, cut 6 rounds. Place over filling. Fold excess pastry from base of pies over tops, enclosing filling. Brush tops with water. Sprinkle with remaining 1/2 tablespoon Splenda Granular Sweetener. Bake for 25 to 30 minutes or until golden. Serve with ice-cream, if desired.

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