Satch here. While it's perhaps a little early for christmassy cupcakes, there was a cooking apple just sitting in my kitchen - how could I not throw in a little bit of cinnamon and whack it in a cake? When I normally bake for my church partnership group, I usually have a few cakes left for my breakfast the next day, but these got completely demolished so I think they were particularly good! Almost too good...now I have to eat toast tomorrow.
Again, this blog is sorely lacking in pretty pictures. It was such an experiment that I didn't think it would work, and didn't think to take photos until nearly all the cakes had gone! However, I did manage this one, and I even instagrammed it for you - aren't I nice?
To make these apple and cinnamon cupcakes the way I did (which, as they were amazing, I would totally recommend) you will need:
150g Dairy-free butter
150g Caster Sugar
150g Gluten-Free Flour
Splash of Dairy-Free Milk
4 Tsp Cinnamon
Half a large cooking apple (about 5 tbsp worth!)
Cupcake cases (the big muffin-y ones)
Apple Juice (I used cloudy)
For those eagle-eyed blog readers among you, you may have noticed I've changed my basic mojito cupcake recipe quite a bit. Just so you know, there's one less egg and a lot less milk as I figured the apple would provide a crap-load of moisture (which is a technical baking term) and so you wouldn't need as much liquid as you would in a regular gluten-free cake. It was a complete guess, but it worked!
Preheat your oven to 200 degrees C
Cream together your butter and sugar, and then mix in your eggs.
Peel your apple and dice it finely. Throw it in your mix with your flour, milk and 2 or 3 tsp of cinnamon (I just did this by sight). I also put raisins in mine, but I was disappointed with that aspect of the cake - the apple is good on its own so I won't be doing raisins again.
Fill your cake cases and put them in the oven for 15 minutes, or until you can stick a fork in the middle one and it comes out clean.
While your cakes are cooling, mix together your icing sugar, apple juice and 1 tsp cinnamon. You're going for a nice drizzle-able consistency, so do it by sight and taste.
Drizzle your icing on the cakes with a teaspoon or using a piping bag if you're feeling fancy, but I like the random drizzly look.
If I were to do it again, I might try adding a bit of ginger just to see what that's like, but I don't think it needs it (and I knew my friend Piero would be eating the cakes and he's allergic to ginger so that would have been mean). The cupcakes turned out really well, especially for such an experimental bake! They were light, moist and christmassy - what more could you want?
Until next time,