This cake can be baked in a loaf tin – in which case I sometimes serve it with toffee apple sauce or in slices spread with cinnamon butter, or with soft cheese. It’s very much a tea time cake after a long walk in the cold, or after a strenuous heft round the supermarket. But the cup cake version is undeniably adorable – and can be topped with whipped cream and apple puree and maybe a dusting of cinnamon.
Spiced apple cupcakes
2/3 cup or 5 oz sugar – I use golden sugar, but white or light brown are both good – different, and good
2 1/2 cups or 8 – 10 oz sharp apples (peeled and cored weight)
2 cups or 8 oz flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
Pinch of salt
1 stick or 4oz butter
2 eggs
1 cup cream
½ cup unsweetened apple sauce
- Pre heat the oven to 300
- Tip the flour and spices into a bowl, then rub in the butter until the mixture resembles breadcrumbs (you can use a mixer, but this is the work of moments, and fingers save on washing up)
- Peel and dice the apples then add to the flour mixture along with the sugar
- Beat the eggs and mix in until the batter is smooth
- Spoon the batter into cake cases (or into a lined, greased tin)
- Bake for 1 ½ – 1 ¾ hours depending on the volume of your cupcake tin – I use a muffin tray – and the efficiency of your oven. When I use my parents’ fan oven I find that 1.15 works fine. You want a golden crisp top and a soft interior. A loaf takes about 1 3/4 hours to bake
- Whip the cream, fold in the apple sauce and top the cup cakes
If You Can Make That You Can Make This:
- Swap out the apples for pears
- Add a handful of golden sultanas to the mixture
- Swap out the apples for plums (take out the ginger)
- Add a handful of chopped nuts
- Or toffee chips
This recipe originally appeared with a reaction against too much pumpkin and a very tasteful manicure.