The sheer quantity of apple in these cupcakes give them such a great taste and keep them very moist. The mixture will seem a little runny but they bake fine, and although they don't rise much they are still light. I really like the combination of lemon with apple so the icing works great here.
250g
SR flour *
250g butter *
250g caster sugar *
4 eggs *
½tsp vanilla extract *
2 med bramley apples (about 500g)
juice
1 lemon *
~250g icing sugar
Makes
20
Peel,
core and chop the bramley apples then place in a pan on a med heat with a splash of water.
Cook until the apple has completely broken down then leave to cool.
Cream
the butter and sugar together then beat in the eggs and vanilla. Mix
in the apple puree then fold in the flour. Place 1tbsp of the mix in
each cupcake case and bake for about 25min at 180oC.
Add
the icing sugar to the lemon juice until a thick paste has formed.
This will vary depending on how juicy the lemon is. Once the cakes
are cooled cover with about 1tsp of icing.
