Summary: Sweet, spicy and fruity!
Ingredients
- Cupcakes
- 2 1/2 cups plain flour
- 1 1/2 cups sugar
- 2 1/2 cups stewed apple & rhubarb
- 1 tsp baking powder
- 1 tsp bicarb soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 2 eggs
- 125g butter, softened
- Icing
- 125g butter, softened
- 2 1/2 cups icing sugar
- 2 tblsp milk Gel food colouring (optional)
Instructions
- Cream the butter and sugar in the mixer or with electric beaters, until pale and fluffy.
- Add the eggs, one at a time and mix by hand until well combined. Add the apple and rhubarb and mix until combined.
- Combine all remaining dry ingredients and add to the batter and stir until well combined.
- Use an icecream scoop to fill a muffin tin lined with paper patty pans.
- Bake your cupcakes for 15-20 minutes, or until a skewe inserted into the center comes out clean. Remove the cupcakes from the pan and cool completely on a wire rack.
- To make icing: Beat the butter until smooth and add the icing sugar a bit at a time, add milk (use a little less milk if you are using liquid food colour) and beat for 10mins. Yes, 10 minutes!
- The icing should be nice and fluffy ready to pipe or spread on your cupcakes.
Variations
If you don’t have stewed apple and rhubarb you can substitute apple puree.
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