Apple Cake Cupcakes is a modern British recipe for a classic apple cake recipe that has been adapted to be cooked as cupcakes, yielding moist and fruity cupcakes that make excellent Halloween fare. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Cake Cupcakes.
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This is an apple cake recipe that has been adapted to be cooked as individual cupcakes rather than as a large cake. These types of fruity cupcakes are wonderful served with coffee.
Ingredients:
150g (1 1/3 cups) self-raising flour
pinch of salt
1/2 tsp baking powder
1 tsp ground cinnamon
150g (3/4 cup) unsalted butter, softened
150g (3/4 cup) light brown sugar
3 medium eggs, beaten
1 cooking apple (eg Bramley) peeled, quartered with 3/4 chopped into small pieces and the remaining sliced thinly to garnish
1 tbsp Demerara sugar, to decorate
25g (1 oz) butter, melted and cooled
Method:
Sift together the flour, salt, baking powder and cinnamon into a large bowl then add the butter, sugar and eggs. Using an electric whisk, beat the ingredients together until combined.
Stir in the apple pieces then divide the resultant batter between the wells of a 12-hole muffin tin that have been lined with silicone or paper cases. Arrange the apple slices on top, then sprinkle over the Demerara sugar and drizzle with the melted butter.
Transfer to an oven pre-heated to 160°C (320°F, Gas Mark 4) and bake for about 45 minutes, or until golden brown and cooked through. Remove from the oven and arrange on a wire rack to cool completely.
Decorate as desired, just remember to leave some of the top of each cupcake bare so that the apple pieces can be seen. I tend to pipe on a star with a little spike of frosting in the centre.
