Welcome to the first I Love Cake feature. As I mentioned in my introduction post, which you can read about HERE, I am hoping that this will be a monthly cake appreciation feature where we share our recipes and photos of our favourite cakes. Yum I am drooling at the thought of seeing all the scrummy entries already! 🙂
For the first I Love Cake the theme is CUP CAKES as it is National Cup Cake Week from 12th-19th September. This first one is also a competition as I explained HERE in my introduction, and the best cupcake creators will win a signed copy of the My Daddy Cooks cookbook, as it’s author, Nick, will be judging your masterpieces. The linky is open from now until Saturday 24th September so please link up and grab yourself an I Love Cake badge.
This is a made up recipe based on one I used to make for the cafe I used to own. Back then I made one large cake but I have adapted the recipe to make smaller cakes.
Makes 12 large cupcakes
2 eating apples, peeled and chopped into small chunks
1 can of Carnation caramel sauce
225g self raising flour
1 tsp bicarbonate of soda
100g caster sugar
100ml olive oil
2 eggs beaten
1 pot of mullerlight yogurt (vanilla or toffee flavour)
In a mixing bowl whisk the eggs and oil together and stir in the yogurt
Fold in the sifted flour, bicarbonate of soda and sugar, being careful not to over mix.
Then gently stir the apple chunks into the cake mixture
Line a cake baking tray with 12 muffin cases
Add a heaped tsp of mixture into each cake case, then add a dollop of the caramel sauce (about 1tsp) followed by another tsp of cake mixture
Bake in an oven 180oC / 160oC fan oven for about 20-25 minutes until knife comes out clean
Allow to cool
*these cakes can just be eaten like this, but if you want to over indulge then you can top with a toffee buttercream, details below *
For the topping
150g unsalted butter
300g icing sugar
Drop of vanilla essence
2 tbsp of the caramel sauce
Beat the butter and icing sugar until creamy
Add vanilla essence and mix
Stir in the caramel sauce to give a rippled effect and gently stir in the apple
Keep in the fridge until you need it
Then spread on to each cupcake and get ready for a rich, taste sensation!!
Now its your turn
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Thank you xx