Apple and Cinnamon Cupcakes

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

100g sugar

50g packed brown sugar

2 eggs

192g flour

1 tbsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

118ml milk

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.

Filling

1 large cooking apple, peeled and chopped

2 tbsp butter

80g sugar

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.

Carrot Cake Cupcakes

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

130g flour

105g sugar

1 tsp cinnamon

1 tsp bread soda

1/8 tsp salt (a pinch really)

1.5 cups grated, raw carrots

2 eggs

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.

Red Velvet Cupcakes

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!