recipes_Australia_Issue_130_May_2017

66 recipes+ MAY 2017

Apple Cupcakes with

Spiced Buttercream

MAKES 12 PREP 20 minutes + cooling

COOK 25 minutes

+ MAKE AHEAD You can bake

cupcakes up to 2 days ahead. Store

in an airtight container in a cool, dark

place, or label date and freeze, un-iced,

for up to 1 month. Thaw cupcakes in

the fridge overnight.

125g butter, at room temperature

⅔ cup caster sugar

1 teaspoon vanilla essence

2 eggs, at room temperature

2 cups self-raising flour, sifted

1 cup milk

2 green-skinned apples, peeled, grated

1 quantity Spiced Buttercream

(recipe, below)

Chopped almonds, to serve

1 Preheat oven to 180ºC/160ºC

fan-forced. Line a 12-hole (⅓-cup) muffin

tray with paper cases. Using an electric

mixer, beat butter and sugar in a large

bowl until pale and creamy. Beat in

essence. Add eggs, one by one, beating

until combined. Fold in flour, alternately

with milk, until combined. Fold in apple.

2 Spoon into prepared holes. Bake for

25 minutes or until a skewer inserted at

centre comes out clean. Stand in tray for

5 minutes, then transfer to a wire rack to

cool completely.

3 Pipe Spiced Buttercream onto the

cooled cupcakes. Serve cupcakes

sprinkled with almonds.

Spiced Buttercream

MAKES 1 cup PREP 10 minutes

250g butter, at room temperature

1 teaspoon vanilla essence

3 cups icing sugar, sifted

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Using an electric mixer, beat butter

and essence in a large bowl until

as pale as possible. Gradually beat

in the icing sugar, cinnamon and

nutmeg, until light and fluffy.

+ BUYING Look for firm fruit without

soft patches or broken skin.

+ STORING Store apples at room

temperature for up to 4 days or in

the fridge for longer.

+ USING Add to salads, porridge,

pie fillings, cakes and tarts.

DID YOU KNOW?

BUDGET

WINNER

$1.65

EACH