On this damp, grey, very autumnal day I have just been exploring the 7 miles of walking tracks and trails that pass my front door. In one direction, a woodland trail to the city centre, my daily walk to uni. In the other, parkland and trails head north out of the city to the moors and farmland beyond. Perfect for walking, running and lazing (come next summer).
Basking in a warm glow of self-congratulatory praise on this choice of location, I pulled out my baking kit with an urge to bake apple cake. My pleasure at my selection of 'essential' items is not so warm. But I have managed to knock these up after a quick trip to Waitrose (finally, one of those within walking distance too!).
These are super easy to make. I used the blend of flour in the recipe simply because I have run out of rice flour, this blend does taste very nice but can equally be made with 110g each of rice flour + 110g buckwheat flour or 110g sorghum flour or 110g millet flour, or even another 110g rice flour - though this may be slightly gritty. If you want to make these with wheat flour, use 220g Self Raising wheat flour with an additional 1.5tsp baking powder, and omit the xanthan gum.
The recipe made 18 cupcakes.
- 300g apples (either dessert or cooking apples are fine)
- 1.5 tsp ground cinnamon
- 80g dark muscavado sugar
- 120g rice flour
- 35g millet flour
- 35g sorghum flour
- 35g buckwheat flour
- 4.5 tsp baking powder
- 0.5 tsp xanthan gum
- 180g soft butter
- 180g light muscavado sugar
- 3 large eggs
- 1 tsp vanilla extract
- Line muffin tins with cup cake liners and preheat the oven (fan) to 165°C.
- Core and grate the apples (don't bother to peel them unless you really want to).
- Mix the sugar and cinnamon together in a medium sized bowl then add the apple and combine thoroughly, before setting aside.
- Sieve all the dry flour ingredients together and set aside.
- Beat the butter and sugar together using a hand or stand mixer until they are soft, pale and creamy.
- Add the vanilla extract and beat to blend thoroughly.
- Add the eggs, one at a time, beating thoroughly before adding the next one. If the mix begins to curdle add a tablespoon of the flour mix and beat again.
- Now add the flour mix to the creamed mix and beat again until just combined.
- Put a spoonful of cake batter into each cupcake liner spread and levelling the mix across the base of each liner, which should be just less than half full (I found a heaped dessertspoon worked for me).
- Give the apple and sugar mix a good stir to mix the juices back in, then grab a teaspoon and put a heaped spoonful of mix on top of the cake batter in each liner.
- Bake in the preheated oven for 15 mins, then rotate the tray(s) and bake for a further 5 minutes before removing from the oven.
- Leave the cupcakes to cool for 5-10 minutes before removing from the trays and placing on a cooling rack until cold.
- Dust with icing sugar once cold.
- These cupcakes can be stored in the fridge for up to 3 days but can't be frozen (due to the fresh fruit).