I was a little tired of the typical twee cupcake thickly coated with icing everyone scrapes off and throws out. (Dudes, icing sugar is expensive yo.) Instead, I went the other way and made giant cupcakes. The good thing is that this method cuts down on the bother of filling a zillion neverending cupcake cases. I made five in this recipe instead of the usual 15 or so. To make things a little special, I soaked some dried cherries in kirsch and filled the cupcakes with these little surprises.
The recipe itself is the same as the Orange Clove Cake, just that I added two grated apples to the cake mix for a fruitier, slightly denser and moister cake.
240g plain flour
½tsp bicarbonate of soda
1tsp cream of tartar
¼tsp ground cloves
1 tsp vanilla extract
2 egg whites
2 red apples, grated
big handful cherries, at least 30
good splash of kirsch or vodka
- The night before, soak the cherries in the kirsch. They should be plump and juicy when ready.
- Preheat oven to 160°C.
- Combine the flour, bicarbonate of soda, cream of tartar, salt and ground cloves.
- Beat butter and sugar till creamy. Add in the eggs one by one, beating in between each addition, followed by the egg whites and vanilla extract. Beat till light and creamy.
- Fold in the flour mixture and milk alternately till you get a thick batter. Stir in the grated apple.
- Fill up each giant cupcake case halfway, fill with a generous spoonful of cherries, then top with remaining batter till about ¾ full.
- Bake for 20 to 30 minutes or till a skewer comes out clean.