This week my sister presented me with two big bags of apples, which delighted me because apples are one of my very favourite things to bake with. I was also given some blackcurrants and blackberries. I made blackcurrant and apple jelly jam tonight and I’m praying it sets ok! I’m a bit of a cross my fingers and hope for the best kinda girl when it comes to making jams and preserves. I do love using seasonal produce and I have to admit that with the sight of the berries gently cooking on the hob and the spicy aroma of the apple cupcakes baking, I felt quite domestic goddess like for a minute!
These cupcakes will be the first of quite a few apple recipes over the next few days! So if you have more apples than you know what to do with, watch this space for ideas. Tomorrow I’m going to try my hand at salted caramel hand apple pies and dried apple slices.
So onto these spiced apple cupcakes. I found the recipe via one of my current obsessions, Sally’s Baking Addiction. I could (ok probably have) spent hours drooling over her beautiful website! I’m so glad I chose this recipe. The cupcakes turned out very moist and light, with just the right amount of spice and nice chunks of apple throughout the sponge.
The only thing I did differently to the original recipe was to use grapeseed oil instead of butter – only because I had just bought some at a very cheap price in the co-op earlier that day!
I used my usual vanilla buttercream recipe and just added maple syrup and cinnamon.
Maple Cinnamon Buttercream
125g soft unsalted butter
200g icing sugar
1/2 tsp vanilla extract
1 tbsp maple syrup
1/2 tsp cinnamon
Splash of milk
Simply beat the butter and icing sugar together until very light and fluffy. Add the maple syrup, cinnamon and milk and beat until very light.