Apple and cinnamon cupcakes

2 tsp cinnamon

4 tsp vegetable oil

4 tsp baking powder

250g caster sugar

320g plain flour

50g unsalted butter, melted

2 lightly beaten eggs

175ml buttermilk

2 peeled finely diced apples

Turn the oven to 175 degrees (350F). Line a cupcake tin with paper liners (this recipe makes 12 decent sized cupcakes)

In a bowl combine the sifted dry ingredients.

In a large bowl beat the liquid ingredients until well combined. Add the dry ingredients and beat until nearly combined. Stir in the apples - careful not to overmix!

Bake for 20 minutes. Cool for 5 minutes, and then remove from the tin and cool on a wire rack. Top with brown sugar frosting. These keep for up to 2 days or freeze (without icing for up to 3 months).