AUTUMNAL APPLE AND CINNAMON CUPCAKES
October 15, 2017
This time of year is just too perfect! Don't get us wrong, summer is amazing too, but now Autumn is here - give us allllllll the cosy blankets, candles and warm drinks! And of course, with this season comes a whole package of incredible wintery flavours, so we thought that it was about time to Autumn things up on here - introducing, our delicious Apple and Cinnamon Cupcakes!
This recipe is actually so quick that you can probably go from zero to cupcake in less than an hour! (A little simpler than our last bake ~ which if you missed then check out our White Chocolate, Orange and Blueberry cake here, for a blue explosion extravaganza!)
This is literally Autumn in a cupcake! A gorgeously fluffy cinnamon sponge filled with little soft chunks of apple, topped with a cinnamon buttercream. Simple but delicious with the perfect autumnal aesthetic. Let's get baking...
Ingredients:
(Makes 10)
For the cupcakes...
4oz butter
2oz caster sugar
2oz brown sugar
2 eggs
1/2 tsp cinnamon
2 apples, chopped small
4oz self-raising flour
1 tsp baking powder
For the buttercream...
4oz butter
8oz icing sugar
1/2 tsp cinnamon
food colourings
Preheat your oven to 200°C/180°C Fan/Gas mark 6 and line a cupcake tray with 10 cupcake cases.
For this recipe you will need to chop your two apples into tiny chunks. They need to be small enough to cook but still big enough to give your cupcakes texture, and still be able to taste them.
Begin by beating together the butter and sugars until light and fluffy. Then, beat in the eggs. Add in the flour, baking powder, cinnamon and apple chunks and mix until combined into a smooth batter.
Divide your mixture between the 10 cupcake cases, trying to resist the urge to spoon the whole lot into your mouth ~ this is actually the trickiest part of the recipe! Bake in the oven for around 15 minutes, or until golden brown and an inserted skewer comes out clean. Set aside on a wire rack to cool completely before decorating.
To make the buttercream, simply beat the butter until light and fluffy, and then slowly beat in the cinnamon and icing sugar one big spoonful at a time.
To make the swirled colours start by colouring the buttercream yellow. Then, spoon a line of this onto a big piece of clingfilm. Then, add in the orange food colouring, and do the same, making the lines overlap. Repeat this as many times as you want, until you have several lines of different coloured buttercreams. Then, wrap the clingfilm in a way to create a buttercream sausage. Roll the buttercream sausage a little, to merge the colours a little and then before cut the end and place into a piping bag fitted with a star nozzle.
Swirl the buttercream onto the cupcakes, and decorate with your choice of sprinkles. We used these little bronze bits, available at M&S or Waitrose, and super pretty!
Aren't these just the picture of Autumn! They taste absolutely gorgeous, full of cinnamon and filled with soft and sweet chunks of apple. This recipe its so quick you will be making them over and over! So, what are you waiting for? Give them a go - and let us know if you do!
Thanks so much for reading this post!
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Lots of love, Antonia and Imogen x
