Elizabeth's Kitchen Diary has introduced a new food blogging challenge and one that is very close to my heart - Shop Local. Whilst it's a sad fact that cocoa doesn't grow in Cornwall, lots of other things do and I'm lucky enough to live in an area where I can buy local eggs from free range chickens and ducks, organic milk from Helsett Farm and also wholemeal flour from Cotehele Mill. All of these were included in my cupcakes, so I'm happy to be able to partake and help promote some of my local producers.
Delicieux and Louisa of Chez Foti.
A Kick at the Pantry Door, so these cupcakes are winging their way in that direction too.
Elizabeth's Kitchen Diary but created by Turquoise Lemons is the No Waste Food Challenge. Where to start? The blackberries I picked needed using up asap before going off and the windfalls were starting to bruise so needed using up too. The chocolate has been waiting a very long time for just the right opportunity but was definitely ready for consumption.
Laura Loves Cakes and Dolly Bakes.
Cooks Joy and hosted this month by Marija of Palachinka Food & Travel.
Blackberry and Apple Cupcakes
An apple and chocolate chip sponge topped off by blackberry cream cheese icing, these are perfect autumnal fare. The icing makes a generous amount, so use half the quantities if a less lavish topping is required. For something a little less extravagant, you can of course leave out the chocolate.
- 100g Unsalted butter
- 140g Golden caster sugar (I used my vanilla sugar)
- 2 large Eggs
- 1/2 tsp Vanilla extract (only use if not using vanilla sugar
- 225g Flour (half wholemeal, half white)
- 1 tsp Baking powder
- 75 ml Buttermilk or yogurt (I used sour milk)
- 3 (about 300g) Windfall apples - peeled, cored and finely chopped or grated
- 50g Dark chocolate - chopped (I used blackberry & ginger)
- 100g Unsalted butter
- 150g Golden icing sugar
- 100g Cream cheese - drained of any liquid
- 100g Blackberries + 12 to decorate
1. Cream the butter until very light and fluffy.2. Beat in the eggs (one by one) and vanilla extract if using.3. Sift in the flour and baking powder and stir in.4. Add the buttermilk, yogurt or sour milk and stir gently.5. Add the apple and chocolate pieces and stir gently until just incorporated.6. Spoon into 12 cupcake cases and bake at 180°C for about 20 minutes or when well risen and golden. Turn out onto a wire rack to cool.7. Simmer the blackberries in a pan with no added water for a few minutes until juicy. Mash and push through a sieve to extract as much juice as possible. Leave to cool.8. Cream the 2nd lot of unsalted butter with the icing sugar until very light and fluffy.9. Briefly beat in the cream cheese until just incorporated.10. Stir in the cooled blackberry juice until just incorporated, or leave streaky if desired. Spread onto the cooled cupcakes and top with a blackberry.
DetailsYield: 12 cupcakes