Apple, Raisins and Mandarin Cup Cakes

No eggs Cup Cakes with rich and healthy filling!
Apple, Cinnamon and Mandarins make a wonderful combination of flavours and fragrances.

The Ingredients

(For 12 cup cakes)

For the cake batter

2 cups all- purpose flour, shifted
½ cup extra virgin olive oil
1 ½ cup lemon and mandarins juice, mixed
( Approximately 1 lemon and 4 juicy mandarins)
½ cup soft brown sugar
1 teaspoon cooking soda
1 ½ teaspoons baking powder
1 teaspoon mandarins’ ride

For the filling

2 Granny Smith apples, peeled and chopped
1 cup raisins
1 tablespoon soft brown sugar
1 tablespoon Tahini
1 tablespoon lemon juice
1 teaspoon ground cinnamon

Instructions

1. Preheat oven to 350º F/180º C. Line a standard muffin tin with muffin papers or use individual silicon muffin cups.

2. Peel and chopped the apples and mix all filling’s ingredients into a medium bowl. Keep aside.

3. In a separate bowl, combine flour, baking powder and baking soda. In another bowl, whisk olive oil, sugar, juice and mandarin ride, until sugar melts.

4. Create a well in the center of the dry ingredients and add the wet ingredients. Stir together with a spatula but do not overstir.








5. Divide batter among muffin cups, filling each ⅓ full. Cover filling with a tablespoon of apple mixture and top with a tablespoon of cake batter.

6. Bake cup cakes for 18-20 minutes or until toothpick, inserted into center, comes out clean. Let cool in tins on wire racks.

7. When completely cool, remove from tin or cups and serve. Cupcakes will be kept covered for up to 3 days.