The third flavor! Only 77 more to go!
These cupcakes are extra amazing because they have an apple and cinnamon filling. Too delicious! I actually tried one of these and I may be biased but it was unreal.
Apple and Cinnamon Cupcakes (Makes 12)
113g unsalted butter
50g packed brown sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 medium cooking apple, peeled and chopped
Preheat the oven to 180’C. Cream together the butter and sugars. Mix in eggs one at a time. Beat on high for about 2 mins. Sift in the flour, baking powder, salt and cinnamon. Add the milk just until incorporated. Gently fold in the apples. Do not over mix! Bake for 17-19 mins.
1 large cooking apple, peeled and chopped
2 tbsp butter
1 tsp vanilla
1 tbsp milk mixed with 1 tbsp corn flour/ cornstarch. I only just figured out that they are the same thing.
In a medium pan, melt the butter on medium-high heat. Add apple, sugar, vanilla and stir. Cook for about 5 mins until bubbling. Add the milk and cornstarch and bring to a bubble. Cook for 1-2 mins until the mixture thickens. Remove from heat and continue to stir for 1 minute. Wait until cool to fill the cupcakes.
For the icing I used my usual buttercream recipe which I don’t really have a proper recipe for because I always just eyeball it. I did add in any remaining apple filling to the icing this time though.
Presenting the second of my 80 flavors!
I brought these to a Law Society party down the road. Everyone who tried one said they were delicious. Unfortunately I did not get to have a sample!
Clarification: So I am following the China Study diet or lifestyle or whatever you want to call it but I do allow myself to eat one of each of the cupcake batches I make. I also eat chocolate every now and then. I am only human after all.
Carrot Cake Cupcakes
1 tsp cinnamon
1 tsp bread soda
1/8 tsp salt (a pinch really)
1.5 cups grated, raw carrots
2/3 cup veg oil
Preheat oven to 350 degrees F or 180 degrees C. Sieve dry ingredients into a bowl and mix in the carrots. Add one edge at a time and beat well with an electric mixer after each. Spoon into cupcake cases in tin. (I think it made roughly 16 cupcakes because I was generous with the amount I put in each.) Bake for 12-15 mins.
I used buttercream icing for these and then made the little carrot out of fondant icing. I wasn’t bothered walking to the shop to get cream cheese for the real deal. The color of the carrot was a bit disappointing because I was using the colored writing icing in an attempt to make the fondant orange. Student budget! What can you do? I also sprinkled brown sugar on top.
Here is the very first of my 80 flavors!
Unfortunately, I wasn’t happy with the recipe so I will try again and post it in the future. I was pretty happy with my attempt at icing though. I got super creative and put red food coloring in granulated sugar for the top and then I sieved some cocoa powder on the other ones.
For now you can just enjoy the photo!