170g(6 oz) light muscovado/light brown soft sugar (⅔ cup)
140g(5 oz) carrot, peeled and coarsely grated (1 large)
2eggs, medium (U.K.)/large (N.A.), lightly beaten
115g(4 oz) sultanas (1 cup)
200g(7 oz) plain flour/cake and pastry flour, sifted (1⅓ cups)
For the frosting
400g(14 oz) cream cheese (1¾ cups)
You will also need 2 x 12 hole patty tins/bun pans filled with 15 cupcake baking cases. Also a large piping bag fitted with a medium sized nozzle.
Preheat the oven to 180°C (350°F) (gas4).
In a large mixing bowl, using an electric hand mixer, whisk the butter, zest, and sugar together until light and fluffy. Next stir in the carrot, eggs, milk, and sultanas. Then mix in the flour, cinnamon, and baking powder.
Now equally fill the cases using an ice cream scoop.
Bake for 25 minutes until the tops are firm to the touch when lightly pressed with the tip of a finger.
Leave to cool in the tins/pans for a couple of minutes and then transfer to a wire cooling rack. While the cupcakes are cooling, beat the cream cheese in a bowl until soft. Then sift in the icing/powdered sugar and beat until thoroughly combined.
Spoon into the piping bag and, once the cupcakes are cool, use to make a swirl on top of each cupcake.
Apple crumble – a very classic dish. The first dessert I ever made. Here sultanas are added to the apples to make it a little more interesting and also giving it more flavour. Using oats as well as flour for the crumble topping reduces its sweetness too. A very tasty crumble.
Apple and Sultana Crumble
Preparation time: 25 minutes
Cooking time: 55 minutes
900g(2 lb) Bramley apples/cooking apples (about 5 or 6)
115g(4 oz) sultanas (¾ cup)
55g(2 oz) granulated sugar (¼ cup)
1tspmixed spice/pumpkin pie spice
For the topping
85g(3 oz) plain/all-purpose flour (⅔ cup)
85g(3 oz) porridge oats/rolled oats (1 cup)
85g(3 oz) chilled butter, cubed (⅜ cup, or ¾ stick)
You will also need an ovenproof dish and a baking tray/sheet for this recipe.
Preheat the oven to 190°C (375°F) (gas 5).
Peel, core and slice the apples.
Put them in a large bowl along with the sultanas, sugar, and spice. Toss to mix.
Now tip into the ovenproof dish and even out the top.
Squeeze the juice from the half-lemon and sprinkle over the fruit. Then put to one side while making the topping.
For the topping
Sift the flour into a bowl and mix in the oats.
Now rub in the butter.
Next mix in the sugar.
Spoon over the fruit and lightly press down.
Put the dish on the baking tray/sheet and bake in the oven for 15 minutes.
Reduce the oven temperature to 170°C (350°F) (gas 5) and bake for a further 30–40 minutes until the top is starting to brown and the juices are bubbling around the edge.