I am still feeling happily autumnal and this recipe combines apples from the tree in my garden
and raspberries, redcurrants and blackcurrants from the freezer. They are delicious and temptingly moreish and although I made a dozen yesterday there are none left today!
This recipe is adapted from The Australian Women’s Weekly Complete Book of Cupcakes and Baking which I have failed to find for you online but which I picked up at WHSmiths last week at the knockdown price of £6 (RRP£25)! Their recipe is for Apple and Raspberry Cupcakes but with blackberries abundant it seems a shame not to use them!
125 softened butter
1 tsp vanilla extract
165g caster sugar
225g self-raising flour
150g fresh or frozen mixed berries (I used blackberries, raspberries, redcurrants and blackcurrants) If you are using frozen don’t defrost them just pop them straight in or they bleed through the mix and it goes a bit soggy)
1 large apple peeled and finely chopped
Icing sugar for artistic dusting with flourish
1. Preheat oven to 180C. Line 12 hole muffin pan with paper cases (Mine are from the new range at Sainsburys)
2. Beat butter, vanilla extract and sugar with an electric mixer until light and fluffy. Allow me to introduce you to my best friend in the kitchen at this point…..
Apologies for the quality of the photo but my knees go very trembly every time I look at it…isn’t it GORGEOUS?
3. Beat in the eggs, gradually. (It really does work best if they are at room temperature as there is less chance of it all separating then!) Stir in the sifted flour and the milk in two batches.
4. Stir in the fruit.
5. Divide the mixture between the cases and bake for about 30 minutes. Allow to stand in the muffin pan for about 5 minutes before putting them onto a wire rack to cool.
6. Dust artistically and with flourish with icing sugar.
This post was written for Tara’s Gallery at Sticky Fingers. This week the topic is Food, probably my favourite thing of all (because my family aren’t things so don’t count for this one!).