savoury meals
nibbles and canapes
cakes and biscuits
cupcakes and muffins

baking tips
Apple and Walnut Cupcakes
according to my family, these were the best flavour of cupcakes i've made yet. however, they said something quite similar for the next bake i did, lemon and cranberry cupcakes!!!
that being said, i did enjoy them alot too. they were lovely and sticky, and we all thought they would be better without icing so i just left them as they were.
they're lovely eaten warm, so you could pop one in the microwave for a few seconds. yum.

80g unsalted butter
280g caster sugar
240g plain flour
1 tbsp baking powder
1/4 tsp salt
1.5 tsp ground cinnamon
240ml milk
2 large eggs
2 granny smith apples
50g chopped walnuts

  • preheat the oven to 190C and line a muffin tin with paper cases.
  • using a hand held electric whish or a freestanding electric mixer with the paddle attachment, beat together the butter, sugar, flour, baking powder, salt and cinnamon on a low speed until its the consistency of fine breadcrumbs.
  • place the milk in a jug with the eggs and whisk by hand until combined, then pour three-quarters of the milk mixture into the dry ingredients and mix on a low speed to combine. increase the speed to medium and keep beating until smooth and thick, adding the scrapings from the side of the bowl, then pour the remaining milk mixture and continue to mix on a medium speed until all the ingredients are incorperated and the batter is smooth.
  • peel, core and chop the apples into 1cm pieces (the total weight should be about 200g) then stir into the batter with the walnuts. spoon the batter into the paper cases to fill them by about two-thirds. if any batter is left it can be used to fill up more cases in a second muffin tin.
  • bake the cupcakes for 18-20 minutes or until they bounce back when gently pressed. allow to cool in the tin a little then remove and leave to cool completely.
and if you want to frost them...

600g icing sugar
100g unsalted butter
250g cream cheese (preferably full fat if you can bear it!)
ground cinnamon for dusting

using a hand held electric whish or a freestanding electric mixer with the paddle attachment, beat the icing sugar with the butter on a low speed until sandy in texture and no large lumps of butter are left. add the cream cheese and mix on a medium speed until the frosting is smooth, light and fluffy.
when the cupcakes feel cold to the touch, spread the frosting on them smoothing and swirling the surface with a palette knife. dust with cinnamon.

i'll admit in this picture, i didnt fill up the paper cases enough so it made quite alot, and i ended up having to cut the tops off the cases after baking.. so dont make that mistake! fill them generously to about 3/4 full and you will still get about 18 out of it.