Essex Life

Amateur chef Linda's tipsy blackberry and apple cupcakes has won her the title of Jane Asher's Home Baker of the Year.

Cookery fan, Linda, has loved cooking since she was a little girl and was lucky enough to be able to given the opportunity to learn to bake whilst at school.

Entries from amateur and professional cooks were judged by Chef Brian Turner and Jane Asher.  The final five attended a special 'bake-off' at the Good Housekeeping Institute (GHI) in London.

See what you think of Linda's recipe below...

INGREDIENTS

For cupcakes

225 grams unsalted butter (room temperature)
215 grams golden caster sugar
225 grams self raising flour (sifted)
4 large free range eggs (very lightly beaten)
1 teaspoon Madagascan vanilla extract
1-2 tablespoons milk
2 medium granny smith apples (peeled & chopped into small chunks)
large shot of 'sour apple liqueur' (Luxardo is my favourite)
10-20 grams golden caster sugar (to taste)

For filling & topping

500 ml fresh double cream
300 grams fresh blackberries (reserve 12 blackberries to top cupcakes)
splosh of 'sour apple liqueur'
10-20 grams caster sugar (to taste - depending on tartness of berries)

You will need a 12 bun muffin tin lined with 12 muffin cases and a piping bag (I use a 15 ml plain round nozzle)

For best results make sure all baking ingredients are at room temperature and do not over beat the eggs.

METHOD

1.  Preheat oven to 170-180, gas mark 4 (fan assist 150-160) depending on oven - mine is very fierce so that's why it seems low, adjust accordingly)

2.  Gently cook apples, sugar and 'sour apple liqueur' in a small covered pan (until very slightly soft).  Strain apple and reserve all the lovely apple liquid (which will be added to whipped cream when cooled)

3.  Using the same pan cook fresh blackberries, sugar (to taste) and a splosh of 'sour apple liqueur' until 'jammy'.  Leave to cool.

4.  In a separate bowl cream butter, sugar and vanilla extract until light and fluffy.

5.  Gently add beaten egg and flour combine well with a wooden spoon.  Add a tablespoon or so of milk if required to 'slightly dropping consistency' but not too much or apples won't 'hold'.

6.  Fold in cooled apple mixture and spoon (I use an ice cream scoop) into the 12 muffin cases.  (Fill until three quarters full).

7.  Cook on middle shelf for 15-20 minutes or until lightly golden.  Test with skewer.  Remove tray from oven and leave for a few minutes then transfer cupcakes onto wire tray to cool.

8.  Start to whip the cream (I add the reserved 'apple liquid') as it starts to thicken, whisk until soft peaks but just firm enough to pipe.  Fill piping bag with cream mixture.

The cupcakes are best eaten fresh soon after baking.  If refrigerated the sponge will become quite 'dense' in texture but will still be tasty.