Light, moist and delightful is the best way to describe these apple and walnut cupcakes. Traditionally a rectangular cake recipe, I couldn’t resist making little cupcakes instead.
The original recipe omits cinnamon, lemon rind and sprinkling with icing sugar, but there was no way I could leave out cinnamon in an apple cake recipe. The addition of lemon zest is a personal preference so feel free to leave it out, I like the zing and freshness it adds, however I’ll add lemon to almost anything.
Makes 16 medium or 32 mini cup cakes (or 1 rectangular cake)
4 apples, peeled and coarsely grated
Zest and juice of 1 lemon (zest is optional)
4 organic or free-range eggs, room temperature
3/4 cup (150g) caster sugar
3/4 cup (190ml) vegetable oil (e.g. canola or sunflower)
1 teaspoon vanilla essence
1 1/2 cups (190g) self-raising flour, sifted
1/2 teaspoon cinnamon
3/4 cup (90g) walnuts, chopped
Icing sugar for dusting (optional)
1) Preheat oven to 175°C. Line 2-3 cupcake trays with paper cases or grease and line a rectangular baking tray.
2) Combine grated apples and lemon juice (the lemon will help stop the apples from browning) and transfer to a colander over a bowl to allow the excess liquid to drain.
3) Using an electric hand-held mixer (low-medium setting), beat the eggs and caster sugar until thick and fluffy (5-7 minutes). Use a metal spoon to mix through vegetable oi, vanilla essence and lemon zest. Gradually fold in sifted flour and cinnamon, scraping the edges as you go until just combined. Add the apples and walnuts and mix well.
4) Spoon the mixture into your prepared paper cases and bake for 15-20 minutes or until golden on top and cooked through. (If making a rectangular cake bake for 45-50 minutes.)
5) Serve while warm or at room temperature and dust with icing sugar.
Tip: To check if the cake/s are ready insert a skewer, leave it for 5 seconds and if it comes out clean the cake/s are cooked, if it’s slightly sticky cook for a further 5 minutes and check again.