This is coming a bit late but I have eventually got round to uploading up photos onto my PC. I had wanted to bake something spooky and festive for Halloween and I also wanted to make a recipe that I found on the blog of Jason White who was on the Great British Bake off, it is for Apple and Cinnamon Cupcakes and since I had loads of apples, it was perfect! (though I still had too many and I ended up stewing them and freezing them for a later date!)
The recipe was pretty straight forward, though he uses custard powder in the buttercream (which I didn’t have any off!) and also decorates with a caramel apple slice.
Apple and Cinnamon Cupcakes
- 125g unsalted butter, softened
- 175g light brown soft sugar
- 3 medium eggs
- 125g self-raising flour
- 65g plain flour
- 1 heaped teaspoon cinnamon
- 65ml milk, at room temperature
- 1 medium-sized eating apple (about 200g, e.g. braeburn, gala), peeled, cored and chopped finely
- 80g unsalted butter, softened
- 40ml milk, at room temperature
- 20g custard powder
- 300g icing sugar, sifted
1. Preheat the oven to 180°C (165°C fan)/350°F/gas mark 4 and fill a 12-hole muffin tin with paper cases.
2.In a bowl, beat the butter with the sugar until pale and fluffy.
3. Add the eggs one at a time, beating well between each addition.
4.Combine the flours with the cinnamon and add half to the bowl, beating until smooth.
5.Pour in the milk, beating once again, followed by the remaining flour mix and chopped apple.
6.Divide the mixture between the muffin cases, filling each no more than two-thirds full bake for about 25 minutes until risen and golden.
7.Cool in the tin for 10 minutes then transfer to a wire rack to cool completely.