How to Bake: Cinnamon-Apple Cupcakes

If you've read my latest baking post, you will know that I've fallen head over heels for cupcakes. I used to be more of a cake or muffin kinda girl, mostly because those are easier to make and don't leave the kitchen looking like too big of a mess. However, ever since I've baked my first cupcakes I've been craving new ones constantly, which means that I've been baking them pretty much at least once a week.

Now that we're well into fall, I wanted to try out a new recipe that goes perfectly with the new season as it uses both apples and cinnamon - two of the things I immediately associate with fall.

Even though I had never tried this recipe out previous to this attempt, the cakes still turned out amazing - so they're both super easy to make and extremly yummy!

To make these, you will need:

Cupcakes: (12)

- 120g soft butter
- 120g sugar
-120g flour
- 2 large eggs
- 1 teaspoon cinammon
- 2 apples


Frosting:

- 100g cream cheese
- 60g soft butter
- 1 teaspoon cinammon
250g powdered sugar
- 1 apple


Method:

1) Preheat the oven to 170 degrees celsius. Mix butter and sugar until the mixture appears to be soft, then add eggs, flour and cinammon and mix until everything is well-combined.

2) Peel, quarter and core the apples, then cut them into small squares. Add the apple squares to the mixture and mix for another minute.

3) Add your mixture into twelve muffin tins evenly and bake the cakes for around 25 minutes.

4) To make the frosting, combine the cream cheese and butter. When the mixture is soft, continue to add cinammon and powdered sugar and mix until well-combined. Fill your frosting into a piping bag and add it onto your cupcakes.

5) Cut the leftover apple into small slices and place them on top of the forsting. And you're done!



Do you have any favorite fall recipes, baking-related or not? If so, please feel free to share them with me!

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How to Bake Lemon-Chocolate Cupcakes

 Baking is one of my favorite pastimes, but I did very little of it during the winter because no one in my family likes to eat a lot of sweets when it's so hot and it'd be a waste to throw all that good food away.

However, yesterday was my last day of freedom, aka the last day before senior year started, and because of that, I decided to do some celebratory backing. I wanted to try something I hadn't done before, and when I came across this lovely recipe on Pinterest, I decided to tinker with it - and what came to be were these lemon-chocolate cupcakes! They're both sweet and a little sour, they're the ebst of both worlds y'all.

When I asked you guys on Twitter whether I should share the recipe on here, the responses were utterly positive, so here we go!

To make these, you will need:

Cupcakes:
- 2 large eggs

-200g flour
- 115g caster sugar
-115g non-salted butter
- 100ml lemon juice, preferably freshly pressed
- zest of 2 lemmons
- 1/2 baking powder

Buttercream:

- 115g Butter

-175g icing sugar, sifted

- 1/2 tablespoon cacao powder

Decoration:
- 10 Raspberries
- Sprinkles

Method:

Cupcakes

1) To make your cupcakes, place all of the ingredients but the lemon juice into a mixing bowl and whisk for around two minutes so you'll have a well combined, smooth mixture.
2) Now, add the lemon juice to your cupcake mixture. Then whisk for another minute.
3) Place an even amount of your mixture into 10 cases.
4) Bake on the middle shelf of a preheated oven 190 c (170 c fan) for twenty minutes - once that time is over, use a coctail stick to check whether your cakes are done - stick it into a cupcake, if some dough sticks to it when you pull it out, then your cakes aren't done yet!

Buttercream

1) Whisk 115g of butter until it's very fluffy - the amount of time depends on how fast your whisk can go, really, and whether the butter is room temperature or was previously forzen - then add 175g of icing sugar into the same bowl.
2) Once your cupcakes have cooled down, you can pipe the buttercream onto them using a piping bag.

3) To give your cupcakes the final touch, place a raspberry on top of each cake and then dapple them with sprinkles - done!

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