One of my best friends Amy and I are equally excited about all things Autumn, especially baking. Even though yesterday was actually really hot here in Essex, we both had a rare day off together and spent it cooking some really cute Autumnal treats. I know you are probably wondering why we weren’t out making the most of the September sun, but we are both a little obsessed with the upcoming season; the colours, clothes, food, everything.
I got the idea for these apple shaped cupcakes from Pinterest but altered the ingredients and method a little, and Amy found the cutest acorn cookie cutter which was perfect for our day of baking – you can find the recipe for her chocolate covered vanilla cookies here.
Despite the weather yesterday, today it’s rather grey, rainy and miserable and as these cakes and cookies took a little more time to decorate, they are perfect for a rainy day spent inside with your best friend. If you have read my last two blogs, you will know I am all about apple and cinnamon everything throughout Autumn and these are no exception. However they were still quite easy to make but look impressive and will have people asking how you made them.
100g softened butter
150g caster sugar
150g self raising flour
2 large eggs
3 tablespoons milk
1 teaspoon ground cinnamon
For the icing
100g softened butter
200g icing sugar
1/2 teaspoon vanilla extract
red food colouring
Pretzel sticks or matchmakers, to decorate
6 green fruit pastels, halved, to decorate
1) Preheat the oven to 160 Fan and line a 12 hole muffin tray. Roll the tinfoil into 12 balls and use to make an indent in the cupcake cases (they may not stay in place completely until the cases are held down by the cake batter.)
2) Measure all the ingredients into a large bowl and mix until smooth and well combined.
3) Transfer the mixture into the cake cases and bake for 20-25 minutes, until golden.
4) Leave to cool then remove the cakes from their cases (this will allow you to decorate and add the stalk and leaf.) While you wait for the cakes to cool, mix up the buttercream. Once you have a smooth consistency, stir in the red food colouring. I have never been able to get red food colouring to go red, just dark pink, so Amy and I decided these would have to be Pink Lady apples.
5) To decorate, use a small palette knife to spread the buttercream over the cupcake. Cut the matchmaker or pretzel stick to the length you want then push into the indent in the cupcake and use a little buttercream to stick the halved fruit pasted next to it.
These were so much fun to make and I was really pleased with how they looked. If you aren’t a fan of cinnamon, swap it for 1/2 teaspoon vanilla extract in the cupcake mixture. My cousin’s teddy bear picnic themed birthday party is coming up and I think these would be the perfect cakes for something like that. I hope you enjoy making them too!