Ginger and Apples – what’s not to like?October 22, 2010
Autumn has arrived, the leaves are turning, the temperature is dropping, and I have spent most of a Sunday making my Christmas Cakes. Whilst I will have to wait weeks to sample those, below is a recipe for something that is simply Autumn wrapped up in a muffin case.
I still had plenty of the apples donated by my colleague, and knowing how much my Dad likes ginger cakes went looking for an appropriate recipe. As always Smitten Kitchen is one of my first ports of call and Deb doesn’t disappoint with her Gingerbread Apple Upside-Down Cake recipe. I adapted the recipe to fold the apples into the batter so I could make into cupcakes and chopped the apples into 1cm square pieces rather than the wedges suggested for the cake, forgoing the ‘topping’ although I suppose you could caramelise the apples before folding into the batter. These are beautifully moist and the perfect accompaniment to a mug of tea on an afternoon.
Can I also point out my current favourite thing – the small green patterned board that the muffins are sitting on in these photos. Something I brought back form my recent trip to Norway. I’m in love with the colour and patterns, a different one on each side. It sits on my kitchen work surface and makes me smile on these ever darker mornings.
Gingerbread Apple Cakes
Adapted from Smitten Kitchen
4 apples (1 3/4 lbs) peeled, cored and chopped into small pieces, less than 1cm
112g light muscavado sugar
1 large egg
1/3 cup molasses (treacle)
1/3 cup honey
1 cup buttermilk
375g plain flour
1 tsp bicarbonate of soda
1/2 tsp salt
1 tsp ground ginger
1 tsp cinnamon
In a large jug combine the egg, treacle, honey and buttermilk
In a separate bowl sift together the flour, bicarb, salt and spices
Beat the butter and sugar in a mixer on high-speed until flight and fluffy (approx 8 minutes)
Add the flour mixture and the wet mixture in batches alternately to the butter mixture and mix until incorporated
Finally fold in the chopped apples before spooning into prepared muffin tins
Bake for 35 – 40 mins until a springy to the touch and a toothpick comes out clean.
I was wary of over-filling the muffin cases as gingerbread mixture can rise a lot, however these didn’t, probably due to the fresh apple, so be generous when filling.