So, i know it’s january and we’re all supposed to be detoxing and drinking nothing but wheatgrass but frankly, i’m not very good at that. My official excuse is that i have a friend staying but that’s not entirely true, i just got the urge to bake and we happily had all these ingredients in the house so i thought i’d just go for it. What’s even worse is that i made these whilst i was waiting for my brioche to prove for my maple glazed brioche doughnuts. I told you i wasn’t doing very well with this detox malarke. I am planning on a seriously healthy eating kick after our friend leaves as i’ve had a solid few months of indulgent eating and drinking but we’re not there quite yet.
You ideally need to use something like a bramley apple as otherwise the flavour may not show through as much as you want. Also, if you don’t like the idea of a lemon cream cheese frosting you could add cinnamon instead, or even just the plain cream cheese. Have a little play around and see what you like.
- For the cake:
- 200g soft unsalted butter
- 200g caster sugar
- 4 eggs
- 200g plain flour
- 1 1/2 apples
- For the frosting:
- 60g butter
- 150g icing sugar
- 200g cream cheese
- zest one lemon
Preheat the oven to 180C/350F. Line a 12 hole muffin tin with cupcake cases.
Cream the butter and sugar together, i would normally do this all by hand but my butter was cold and i was in a rush so into the kitchenaid it went. Add one egg and incorporate, then 1/4 of the flour and incorporate. Continue doing this until everything is combined. Peel, core and chop the apples and fold through the cake batter and spoon into the cases.
Pop them in the oven for 20-30 minutes until they’re golden brown (if you’re unsure, a skewer poked in the middle should come out clean). Depending on the type of apples you use, you might notice that there seems to be juice bubbling round the sides – fear not, this will absorb back into the cakes a they cool. Cool on a rack whilst you make your frosting.
Using an electric whisk on a medium speed, cream the butter and sugar together until light and fluffy. Add the cream cheese and lemon zest and turn the mixer up a little. Mix until smooth. Chill until needed and then pipe or spoon onto your cupcakes. Eat, and don’t feel guilty.