This Sunday we had a lovely roast port dinner with some delicious apple sauce made from a couple of Bramley apples picked from the tree in the garden. After lunch I had plenty of apple sauce left over. I put some into the freezer and the rest inspired me to make some cupcakes flavoured with the apple sauce.
Apple Sauce
To make the apple sauce I peeled and diced 2 Bramley apples and put into a small saucepan with a large table spoon of sugar (granulated or caster) and a little water so the apple mixture is not dry.
Start to gently simmer the apple and add a splash of water if the apple becomes a little dry. The sauce is ready once the apple is nice and soft and squishy. Take the apple off the heat and use a potato masher and mash the sauce not so it is smooth but just not with too many large lumps in. If you like it lumpy to go with your roast then just mash the apple prior to making the cakes.
Cupcakes
3 tbsp apple sauce
1 tbsp golden syrup
150g self raising flour
150g light muscavado sugar
150g sunflower spread
3 eggs
Put sunflower spread and sugar in a bowl and cream together. Add the eggs and whisk together. Add the flour and mix gently and not for too long. Stir in the apple sauce and golden syrup.
Spoon into cupcake cases and sprinkle some muscavado sugar on the top.
Bake in a preheated oven at 170C for about 15 minutes. Test they are cooked by gently pressing the top and they should spring back. When they are done, leave to cool on a wire rack.
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