Apple and Cinnamon Cupcakes

Yet another recipe from the Love Bakery cookbook. I saw this on a few other blogs, namely the caked crusader and I heart cupcakes and knew I had to give it a go as well. It was really moist and flavourful with the right amount of cinnamon. These are even better than the caramel apple cupcakes I made for Cupcake Camp London. Apple is fast becoming one of my favourite cake ingredients. There's an apple and olive oil cake that I've been meaning to make for ages - I will try to make it before the new year!












For the cupcake - Recipe from the Love Bakery Cookbook
(Makes 12 - I got about 18, size as shown above)
125g unsalted butter, at room temperature
140g caster sugar
2 eggs, at room temp
200g self raising flour
1 teaspoon baking powder
3 tablespoon semi-skimmed milk
2 apples, peeled, cored and grated
2 teaspoon ground cinnamon
1/2 teaspoon grated lemon zest

For the icing 
125g unsalted butter, at room temp
300g icing sugar, sifted
1 tablespoon semi-skimmed milk
2 tablespoon clear honey
1/4 teaspoon ground cinnamon
Preheat oven to 180C.Add the butter and sugar to the electric mixer and cream together for 7 mins or until light and fluffy.Add the eggs, one by one, and mix for 2 minutes.Mix the flour and the baking powder together in a separate bowl, then add to the mixer and mix until incorporated.Add milk and mix for a further minute.In another bowl, mix the apple, cinnamon and lemon zest together, then add to the mixer and mix well.Use the ice cream scoop to divide the mixture evenly between the muffin cases.Bake for 25 minutes.Remove the baked cupcakes from the oven and immediately transfer to a wire rack to cool completely.To make the icing
Cream the butter in the mixer for 2 minutes until light and fluffy.Add the icing sugar and milk and mix for a further 2 minutes until well blended, then add the honey and cinnamon and mix well.