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Apple & Raspberry Cupcake Recipe

  • 3 large baking apples, cored and peeled.
  • 85g fresh raspberries
  • 450ml water
  • 1 1/2 teaspoons allspice
  • 300g plain wholewheat flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons caster sugar

Preheat the oven to 190 deg C/375f & prepare a cupcake tin with cases

Thinly slice the 2 of apples & place in a saucepan with 6 tablespoons of the water. Gently bring to the boil, add half of the allspice, cover the pan and simmer for 15 minutes or until all the water has been absorbed, stirring occasionally. Remove from heat, allow to cool and then blend in a food processor until smooth. Add the remaining water and mix well.

Sift the flour, baking powder, salt and remaining allspice, into a bowl then add the sugar.

Chop the remaining apple into small pieces and add to the flour mixture along with the raspberries. Gently stir in the apple mixture taking care not to overmix.

Divide amongst the cupcake cases and bake for 20-25 minutes or until firm to the touch. 

Delicious eaten warm or cold.