These delicious little cinnamon sponges are dotted with moist apple pieces and topped with a dainty goat’s butter vanilla frosting.
If you were at the BBC Good Festival at Hampton Court Palace this weekend, you might have tried these crepes for yourself on the a2 Milk™ stand, where I was cooking up a storm. Now you can make them at home!
- 170g goat’s butter, softened
- 200g caster sugar
- 3 medium eggs
- 2 tbsp whole a2 Milk
- 200g gluten-free self raising flour
- ½ tsp cinnamon
- pinch of salt
- 2 eating apples (we used Kanzi)
- 150g cold goat’s butter
- 500g icing sugar
- 1 tsp vanilla extract
- 3 tbsp whole a2 Milk
- Handful chopped hazelnuts
- 96 mini cupcakes cases
- Preheat the oven to 160C fan.
- Beat the butter and sugar until pale and fluffy.
- Beat in the eggs and whole a2 Milk until light.
- Fold in the flour, cinnamon and salt with a metal spoon.
- Peel, core and finely chop the apples and fold into to the mix.
- Double up the cases (this helps them hold their shape) and place on baking sheets.
- Divide the batter between 48 doubled-up cases using a teaspoon.
- Bake for 12 mins until firm, then allow to cool completely.
- Place all of the ingredients except the nuts in the mixer.
- Beat slowly at first, speeding up until it’s really pale and fluffy.
- Transfer to a piping bag with a closed star nozzle.
- Pipe swirls of frosting on top, starting from the middle and working your way out to the edge to create a rose effect.
- Finish by sprinkling with the nuts.
- Chill until ready to eat.
Never heard of a2 Milk™? Put simply, it’s the milk for people who don’t get on with milk, meaning if you’re not lactose intolerant or allergic to milk, it could just be that the A1 protein in ‘regular milk’ upsets your tummy.
Give it a try!
This is a commissioned post for a2 Milk