Cinnamon Raisin Bread Apple Cupcakes are a quick and easy to make. This kid friendly dessert or brunch option that will leave your mouth watering
|12||slices (1 loaf) Sun-Maid® Cinnamon Swirl Raisin Bread|
|2 tbsp||(30 mL) melted butter|
|3 cups||(750 mL) 1/4-inch diced tart apple (2 to 3 medium apples)|
|3 tbsp||(45 mL) granulated sugar|
|1/2 tsp||(2 mL) grated fresh ginger|
|1/4 cup||(60 mL) packed brown sugar|
|2 tbsp||(30 mL) cold butter cut in pieces|
|vanilla ice cream|
PREHEAT over to 325 F (160 C).
BRUSH 12 muffin cups with the melted butter. Press one slice of bread into each muffin cup.
COMBINE diced apple, sugar and ginger. Divide evenly between bread cups, mounding to the top.
BLEND together brown sugar and butter with a fork. Crumble over apples.
BAKE until apples begin to soften and bread is toasted, about 25 minutes.
SERVE each apple cupcake warm or cooled topped with 1 scoop of vanilla ice cream.
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