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The 2007 Winning Recipe

Linda Edmonds
Tipsy Blackberry and Apple Cupcakes

Ingredients:
For cake/cupcakes

225g unsalted butter (softened)
215g golden caster sugar
225g self-raising flour
4 large free range eggs
1 tsp Madagascan vanilla extract
2-4 tbsp milk
2 medium granny smith apples (peeled, cored and chopped)
Sugar to taste (10-20g)
Shot of calvados (or apple liqueur)

Topping/filling
300ml (medium pot) double cream
300g fresh blackberries (save 100g if making cupcakes to use as decoration and to use whole in filling of round cake)
Dash of calvados
Icing sugar to dust if making round cake

Method
Pre-heat oven 170-180 or gas 3-4.
1. Gently cook chopped apples, sugar, shot of calvados in small pan until soft and tender. Tip into a bowl to cool. Reserve all liquid to whip into cream later.
2. Using the same pan add a splash of calvados, sugar and 200 grams of the blackberries and cook gently until slightly jammy. Leave to cool.
3. In separate bowl cream butter, sugar and vanilla extract until fluffy then gently add lightly beaten egg and add flour gradually until combined.
4. Gently fold in apple mixture and milk (if required).
5. Pour into cupcake cases or two 20cm silicone round cake moulds. Cook in centre of oven 15-20 minutes (cupcakes) 20-30 minutes round cakes.
6. Transfer to a wire tray when cooked to cool.

Filling
1. Beat double cream and reserved apple liquid until light but just firm enough to pipe or (‘hold’ in cake layer).
2. Cut out a small piece of cupcake and fill with blackberry mixture and top with whipped cream and a blackberry or if making a round cake spread blackberry mixture on one side add whipped cream and scatter reserved berries add second sponge and dust with icing sugar.