Apple Cupcakes

-
This recipe was a little bit of a fluke but will definitely be repeated. On the weekend I bought some apples to make an apple pie but never got around to it, so I though why not make cupcakes. My work colleague's are always happy to try my experiments. This one got the thumbs up from them all. The best part is they are super easy and fairly quick too.

Okay so I have to admit that I cheated with these ones. I like to pretend it was smart thinking! I didn't make the cakes from scratch I used a packet Vanilla cake mix. I did however make the stewed apples.

I diced up 3 Granny Smith Apples into half centimeter cubes and placed them in a medium sized saucepan with the sugar, butter and mixed spice. Over a low to medium heat cook the apples for 5-8 minutes until translucent. Pour the apples on a tray and put in the freezer while you prepare the cake mixture.

Preheat your oven as per the cake mixture's instructions. Prepare a 12 hole muffin tin, line with liners. Follow the instructions on the packet to make the cake batter. (1 packet for a vanilla cake will make 12 cupcakes.)

Once the apple mixture is cooled add to the vanilla cake batter and spoon into the cake tin. Bake as per packet instructions.

Once removed from the oven allow to cool completely before icing. For the icing combine the juice of 1 lemon with icing sugar to create a thin icing mixture that can be drizzled over the cakes.


Because of the addition of the stewed apples these cakes are super moist and the lemon icing just tops them off. For something that I threw together because I didn't want to waste some apples I can't believe how great they turned out. I already have people asking me to make them again. .

Until next time, Happy Cooking, Kate.

***Ingredients
  • 3 Granny Smith Apples
  • 30 grams caster sugar
  • 25 grams butter
  • 3/4 teaspoon mixed spice
  • 1 packet Vanilla cake mix
  • 1 lemon
  • 3/4  to 1 cup icing sugar, depending on desired thickness


Comments

Post a Comment

Popular posts from this blog

Rhubarb Jelly

-
Image
I made Pork for mother's day. (Will post shortly). To go with the Roast Pork I made Rhubarb jelly. Lets get started in a large stock pot place the rhubarb, apple and lemon juice and seeds. Pour over 1.5 litres of water. Bring the pot to a simmer over a medium heat. Once simmering reduce the heat and cook for 1- 1 1/4 hours until pulpy. Strain through a muslin-lined sieve. It should make 1 litre. Do not push the pulp throught the sieve it will make the jelly cloudy. Pour the liquid into a clean saucepan and add the sugar. Stir over a medium to high heat until the sugar resolves. Simmer the mixture until the mixture reaches setting point. To check if it is at setting point chill a saucer in the freezer. Return to the freezer for 1 minutes. If the mixture wrinkles it is ready. Remove from heat, stand for 10 minutes. Remove any scum from the surface and stir in the vinegar. Ladle into sterilised jars. Add a rosemary sprig to each, seal and stand until cooled to room temp...
Read more

Peri Peri BBQ Chicken Pizza

-
Image
This recipe combines some flavours that I really like. And is there anything better that a home made pizza. I have posted my recipe for pizza bases on my lamb pizza  post earlier this year. This recipe is amazing and the more times that you make it the easier it gets! Now for the topping, you can cook this on your BBQ, if you have a BBQ with a hood, otherwise you can grill the chicken and onion in a grill pan on a hot plate. Spray the capsicum with some oil and put into an oven at 180 degrees Celsius for 20-30 minutes until the skin begins to black. (If you are doing on your BBQ place them onto the grill and cook until charred all over. Turning as required.) Once cooked place into a bowl and cover with plastic wrap. Allow it to stand for 5 minutes. Peel the skin off and deseed. Cut up to your desired size. While you are waiting for the capsicum to seam in the bowl, process the garlic, chilli, paprika and oregano until finely chopped. Add the lemon juice and oil and continue t...
Read more

Spice Rub Butterflied Chicken

-
Image
I has been pretty hot here in Melbourne for the last couple of week and I also haven't had an oven😢 So I was looking for something to cook on the BBQ. I am a fan of butterflied chicken because it cooks quicker than a traditional roast. I also like that it is easier to get marinade to stay on the bird while you are trying to cook it. I made this for my family and some of them, not naming names, aren't huge fans of chilli, so I reduce the amount of flakes that I used. However if I was making it for myself I wouldn't hesitate to use the full amount. I don't think that the full quantity would be to hot at all. Obviously depending on the type of flakes that you use. Preheat your oven or hooded BBQ to 200 degrees Celsius.  I prefer to butterfly my own chickens. It is really easy and once you have done it once or twice and you know where to cut you will never buy one again pre-cut. I suggest watching one of the many videos on YouTube. It will give you the added visua...
Read more