Apple and Walnut Cupcakes

For the Sponge:

80g Butter

280g caster sugar

240g Flour

1tbsp Baking powder

¼ tsp salt

1 ½ tsp ground cinnamon

240ml whole milk

2 large eggs

2 granny smiths

For the Frosting:

600g icing sugar

100g unsalted butter

250g full fat cheese

12-16 Walnut halves, to decorate.

Makes 12-16 cupcakes

1.   Preheat the oven to 190 degrees or gas mark 5. Line a muffin tin with muffin cases

2.  Beat together the butter, sugar, flour baking powder, salt and cinnamon on a low speed until the consistency of fine breadcrumbs.

3.   Place the milk in a jig with the eggs and whisk by half until combined, then pour three quarters of the milk mixture into the dry ingredients and nix on a low speed to combine. Increase the speed to medium and keep beating until smooth and thick, adding the scrapings from the sides of the bowl, then pour in the remaining milk mixture and continue to mix on a medium speed until all the ingredients are incorporated and the batter is smooth.

4.   Peel, core and chop the apples into 1cm pieces then stir into the batter with the walnuts. Spoon the batter into the paper cases to fill them by about two thirds. If any batter is left, it can used to full up to four more cases in a second muffin tray.

5.   Bake the cupcakes for about 18-20 minuets or until they bounce back when gently presses. Allow cooling in the tin a little, then remove and leave to cool completely before adding the frosting.

6.     To make the frosting, beat the icing sugar with the butter on a low speed until sandy in texture and no large lumps of butter are left. Add the cream cheese and mix on medium to high speed until the frosting is smooth, light and fluffy.

7.   When the cakes are cool, spread the frosting on to them, smoothing and swirling the surface with a pallet knife. Dust the cakes with ground cinnamon and top each with half a walnut to finish.