Pumpkin Spice Cupcakes

Ingredients:

For the cake:
 175ml sunflower oil
175g light muscovado sugar
3 large eggs
1btsp vanilla extract
200g coarsely grated pumpkin
2 tsp ground cinnamon
200g self raising flour
1 tsp bicarbonate of soda

For the icing:
200g full fat cream cheese
85g icing sugar

Method:

1. Pre-heat the oven to 180C/160C fan/gas 4.
2. Pour the oil into a large bowl, add the vanilla, sugar and eggs, and beat.
3. Stir in the pumpkin, flour, cinnamon and bicarbonate of soda. The mixture will be rather wet.
4. Spoon into cases and bake for 25 minutes until springy to the touch and a skewer comes out clean.
5. While the cakes are cooling make the cream cheese icing by beating the cream cheese and icing sugar together.
6. Decorate as you like, and enjoy!

A delicious way to use up your Halloween pumpkins!

Alice

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Christmas Countdown: Apple Tart

Not everyone is a fan of traditional Christmas desserts, and I am one of those people. For that reason every year I have to either buy or make my one dessert for Christmas day. One favourite of mine is home made apple tart.

Here's how I make it:

Ingredients:

Pastry:
150g plain flour
50g corn flour
100g unsalted butter or block margarine
A pinch of salt
2-4 tbsp cold water

Filling:
2  medium/large cooking apples
125g caster sugar
4-6 eating apples
Juice of 1 lemon
4 tbsp apricot jam (smooth)
2 tbsp caster sugar

Method:

1. Dice the chilled butter into a bowl containing the plain flour and corn flour, and rub together using your finger tips until it resembles fine breadcrumbs. (as if you were making crumble topping)
2. Once the mixture resembles fine breadcrumbs add in 2-4 tbsp water and kneed lightly to form a smooth ball.
3. Lightly flour a work surface and roll out the pastry, using your dish as a guide for the size.
4. Roll the pastry over a rolling pin, and transfer it into the pie dish.
5. Line the base of the pastry case with either baking paper or tin foil, and fill with baking beans, or dry rice.
6. Place pastry case into a pre-heated oven at 190C/ gas mark 5, and bake blind for 15 minutes
7. Remove the lining and baking beans, and bake for a further 5 minutes.
8. Peel, core and chop the cooking apples, and place in a saucepan with 125g caster sugar and 2tbsp water and place on a medium heat.
9. Once apples are soft, blend until smooth and fill the pastry case.
10. Finely slice the eating apples and arrange over the filling.
11. Brush the apple slices with lemon juice and sprinkle with caster sugar, then return to the oven for 15-20 minutes until apples are soft.
12. Gently heat the apricot jam in a saucepan and then brush over the apples.

Enjoy!

Alice x