(makes approx. 15 cupcakes)

• 150g sugar
• 140mls rapeseed oil (1/2 cup or 120g)
• 150g apple purée
• 225g rice flour
• 1 packet Perry Court Farm Tangy apple crisps, crushed (optional)

1. Preheat the oven to 190°C
2. Prepare your apple purée if making it from scratch
3. Mix the oil and sugar together in a bowl 
4. Stir in the apple purée, making sure the ingredients are thoroughly mixed 
5. Add the rice flour and combine all the ingredients together to form a thick cake batter 
6. You can add either some chopped apple or crushed pieces of Perry Court Tangy apple crisps if you want
7. Spoon the cake batter into individual cupcake cases, filling the cases to about 3/4 full.  This recipe does not include baking powder, so the cakes will not rise 
8. Put the cupcakes into the oven and bake for between 18-20 minutes or until the cakes are cooked through and springy to the touch
9. Enjoy!