So often a cupcake or even a slice of cakes seems so appetising that you can’t wait to just sink your teeth into it, but then, alas, that awful surprise as you bite into a dry, unpleasant piece of cake. Sometimes it’s not that the cake or cupcake is actually old, it’s just the type of cake or the method it was prepared that results in a drier texture.
This can easily be avoided when incorporating fruit puree into your cake batter. I find apple sauce works wonderfully in this regard. A simple cake batter to which apple sauce is added, replacing some of the liquid in the recipe, ensures a gorgeous, moist cake that even lasts a bit longer than usual.
The flavour of the apple is fairly delicate so there’s no need to worry that you’ll end up with an overpowering apple flavoured cake. These cupcakes, with apple sauce incorporated, are simply divine. A moist, almost fudgy texture that pairs so well with the orange meringue frosting. The frosting can be burned lightly with a blow torch for additional flavour, but it’s not crucial if you don’t have a blow torch. Keep it plain and you will still enjoy the cupcakes. That’s a promise!
Instead of baking cupcakes, bake a medium round cake that can be sliced in half and filled with cream cheese icing. The batter can also be bake in a large loaf tin or mini loaf tins and served at tea time or packed into lunch boxes. When baked as a loaf, serve slices with sour cream or creme fraiche.