ROTD: Apple Blossom Cupcakes

This recipe is from the latest Hummingbird Bakery book 'Cake Days'. Oh my, this...book...is...incredible! Page after page after page of mouth watering cakes, biscuits and muffins. My first try from this book were the Chocolate Orange cupcakes. They were quite possibly, the best cupcakes I have ever had. I'll do another post next time I make them. I can assure you it will not be long.

I made these when we were having a bit of a return of summer (if we actually had one to begin with) and this recipe really is perfect for sunny days. I can imagine eating them on a sunny spring day with a small group of your closest girlfriends while gossiping and drinking fresh lemonade or tea.

Makes 12-16 cupcakes. I usually end up with more than 12.

For the sponge:

4 tbsp apple iced-tea powder (I used apple and white cranberry instant tea from Whittards)

3 tbsp just-boiled water

80g unsalted butter

280g caster sugar

240g plain flour

1tbsp baking powder

1/4 tsp salt

200ml whole milk (I have used semi-skimmed before, shhh don't tell anyone!)

2 large eggs

For the icing:

4 tbsp apple iced-tea powder

50ml whole milk

500g icing sugar

160g unsalted butter. 

Method:

* Preheat the oven to 190C/375F/GM5 and line a muffin tin with muffin cases. 

* Place the apple tea powder in a bowl and add the just-boiled water, allow to dissolve completely. Using a hand held electric whisk or electric mixer, whisk together the butter, sugar, flour, baking powder and salt on a low speed until the ingredients resemble fine breadcrumbs. 

* Place the milk and eggs in the bowl with the apple tea and whisk together by hand. Add 3/4 of this to the dry mix and whisk using the electric whisk, increase the speed and add the remaining milk mixture. Continue to mix until smooth. 

* Divide the batter between the cases, fill them to two-thirds full. Bake in the oven for 18-20 minutes. Leave to cool slightly before removing from the tin, then place them on a wire rack to cool completely.

* To make the frosting dissolve the apple tea in the milk. Whisk the icing sugar and butter until no lumps of butter remain and then gradually add the apple milk. Once this has all been added increase the speed and whisk until light and fluffy.

* Top each cake with a generous spoonful of frosting and smooth with a palette knife. Decorate. I used edible glitter. Enjoy...