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
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).