Apple and Cinnamon Cupcakes with a Strawberry Cream

A simple cupcake which offers a wide range of flavours in just one bite. With summery flavours, these little cupcakes would work perfectly at a garden party or summer event.

Makes 8

Ingredients:

For the cupcakes:

1 medium apple

1 1/2 tsp cinnamon

115g unsalted butter

115g caster sugar

2 medium eggs

140g self-raising flour

For the strawberry cream:

100g fresh strawberries

200ml double or whipping cream

Method:

To start, preheat the oven to 180 degrees C, line an 8 hole cupcake tin with cupcake cases. Cream the butter and sugar in the bowl of an electric mixer. Once the mixture is fluffy and lighter in colour, whisk in the eggs and beat for up to a minute. If the mixture starts to curdle, add 1tbsp of flour in and it should stop curdling. Next, add the flour and cinnamon and fold it in (don't whisk the flour in because the mixture will lose the air which will stop it from rising when it is baked). Grate the apple and squeeze the juice out with your hands (this will ensure the mixture isn't too wet). Fold the drained apple into the mixture and spoon it evenly into the cupcake cases, bake for 20 minutes or until golden brown and firm to the touch.

Once the cakes are baked, remove from the tin and leave to cool on a wire rack. Meanwhile, make the cream by finely chopping the strawberries. Pour the whipping cream into a bowl and whisk with the strawberries until it resembles stiff peaks. Put the mixture into a piping bag with a starred nozzle and pipe evenly onto the cooled cupcakes. As a nice touch, add a strawberry onto each or one of the cakes.

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