By “Jon as breaking his fast on applecakes and blood sausage when Samwell Tarly plopped himself down on the bench.” – A Game of Thrones
This recipe actually requires a jumbo muffin tin, which I didn’t have, so I altered this a little bit to make regular-sized muffins / cupcakes. All I did was increase the oven temperature by 25 degrees and cook the muffins for about 5-10 minutes less time than required. The only other thing that changed was that I filled the muffin tin to the brim rather than only 3/4 like I would with the jumbo muffin pan.
The wet ingredients are mixed together (excluding the sour cream) in one bowl, the dry in another, and then the dry mixture and sour cream are added to the wet mixture in batches until combined. Chopped apples are then mixed in. This batter is scooped into the muffin tin.
Next is the topping. Butter is cut into a brown sugar & cinnamon mixture, and then the nuts are mixed in. This is sprinkled over each of the cupcakes. It seemed like a lot of topping, but turned out to be a good amount. Although I will say, it did crumble quite a bit once they were out of the oven!
Finally, the cupcakes bake until done!
Taste: 9/10
These were very, very good. The topping was my favorite part, and the cake itself was moist and delicious. The only change I would make is adding more cinnamon spice.
Difficulty: Easy
They were pretty simple to make as long as you follow the instructions! Like most cakes, it’s mostly measuring and mixing. The toughest part is probably cutting in the butter for the topping, which isn’t too bad at all.
Cost: Average
You’ll need butter, sugar, eggs, vanilla extract, flour, baking powder, baking soda, salt, sour cream, apples, brown sugar, ground cinnamon, and chopped walnuts. Chances are most of these items are already in your pantry!
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