Moist chocolaty mouthfuls packed with fruity goodness. This is my very own cupcake recipe, loosely based on an old Polish apple cake recipe that I found scrawled on a brown piece of paper: it was being used as a bookmark in a copy of The Man Who Smiled that I borrowed from the local library. The bananas in my kitchen had turned spotty surprisingly quickly – it’s not like we’ve been having hot and humid weather- and I wanted to make cupcakes that would be fun to share. This recipe makes around three dozen, so definitely good for sharing. It seems like a lot of cakes but they won’t last long. I took 12 to the pub quiz and carried the empty box home. Even the quizmaster was keen to try one, though he first wanted to make sure that I hadn’t laced them with anything too fancy. Who, me?
Let’s start with the...
Ingredients:
• 200g plain flour
• 75g cocoa
• 1tsp. baking soda
• 1tsp. bicarbonate of soda
• ½ tsp. salt
• 1tsp. cinnamon
• 1tsp. nutmeg
• 2 eggs
• 100g soya spread
• 225g castor sugar
• 1tsp. vanilla essence
• 4Tbsp. soya milk mixed with 1Tbsp. vinegar
• 2 medium-sized very ripe bananas
• 2 medium-sized apples
Baking steps:
1. Preheat oven to 190°C and line cupcake trays with cases
2. Sift the dry ingredients together a couple of times, ensuring that the mixture is well combined and aerated
3. Cream the soya spread and sugar until light and fluffy
4. Beat the eggs together and slowly add to the mixture
5. Add the vanilla essence and soured soya milk
6. Mash the bananas and grate the apples (if you like you can squeeze a little lemon juice over the top to prevent the fruit going brown whilst you finish the cake mix)
7. Fold in flour mixture until just incorporated into the wet mix
8. Fold in fruit
9. Half-fill cases and bake for about 15 minutes, or until nice and springy on top
10. Cool on rack
Serving suggestion:
Eat accompanied with a freshly made banana soya-shake
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