Apple, Rum and Raisin Cupcakes

(makes 12)

For muffins:

• 100 g raisins

• 2 tbsp dark rum

• 150 g butter, softened and cubed

• 150 g light muscovado or light brown soft sugar

• 2 large eggs, lightly beaten

• 175 g self-raising flour, sifted

• 1 ripe banana

• 2 dessert apples

• Finely grated zest of 1 orange

• Generous fresh grating of nutmeg

For icing:

• 75 g icing sugar

• 3 – 4 tsp freshly squeezed orange juice

• 1/2 tsp freshly grated nutmeg, plus extra for sprinkling

• 1 tsp dark rum

1. Preheat the oven to 180 ⁰C.

2. Tip the raisins into a small bowl with the rum, stir and set aside while you make the rest of the mixture.

3. Put the butter, sugar and beaten eggs, flour and grated nutmeg in an electric mixer (or use a large mixing bowl and an electric whisk). Whisk together to combine.

4. Core, peel and chop the apples into small pieces. Peel and chop the banana into small pieces too and stir into the cake mixture with the apples, three-quarters of the orange zest and all the soaked raising and rum.

5. Divide the mixture between the cupcakes cases. Bake in the preheated oven for 25 – 30 minutes, or until risen and golden. Leave to cool on a wire rack.

6. When you are ready to ice the cupcakes, stir the icing sugar into a small bowl and stir in the grated nutmeg. Add the rum, then the orange juice, a teaspoon at a time, stirring between each addition – you may not need it all. Spoon the icing over the cupcakes and sprinkle a little extra nutmeg and the remaining grated orange zest over each one.

7. Leave to set before serving.

My Tips:

• Instead of self-raising flour you can use (175 g) plain flour and (1/2 – 1 tsp) baking soda combined with (apple) vinegar.