bright side of the road: Sarah and Bernadet Muffins

Ok, so they are really called Apple Walnut Muffins and they are from my Hummingbird Bakery Cake Days book. But two of my good friends Sarah and Bernadet are nearing the end of a long road of hard work and I thought they could use a little pick me up! Both these ladies are at the tail end of their PhDs and what more could give them that last jolt then yummy muffins!!! After having recently gone through the whole PhD process (not myself, but watching Justin go through it was tough enough for me!!), I know how the last few weeks are the hardest but you just have to keep pushing because you are almost there!

Keep up the great work ladies you're almost there!!

Bernadet and Sarah enjoying their care package!!

Without further ado....

*Note- completely opposite to my most recent posts, once you look at the ingredients...these are definitely not on the good side of the healthy scale!

Ingredients:
Sponge:
80g unsalted butter (softened, but not melted! just leave it out on the counter)
280g caster sugar
240g plain flour
1 tbsp baking powder
1/4 tsp salt
1 1/2 tsp ground cinnamon
240ml whole milk
2 large eggs
2 Granny Smith apples
50g walnuts, chopped

Frosting:
600g icing sugar
100g unsalted butter, softened (but not melted!)
250g Philly cream cheese
ground cinnamon for dusting
walnut pieces to decorate

Method to the madness:

1) Preheat the oven to 190'C (375'F) and line a muffin tine with paper cases.

2) The instructions now say to use a hand-held whisk or electric mixer with a paddle to bet together the butter, sugar, flour, baking powder, salt and cinnamon on a low speed until fine bread crumbs. My whisk sucked, and I can't afford the fancy gadget so I used my hands to mix it in to ensure no butter lumps!

3) Place the milk in a jug with the eggs and whisk (That I could do!) until combined. Then pour three quarters of the milk mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and keep beating until smooth and thick. I tell yeah, my arms got a work out!! Then pour in the remaining milk mixture and continue to mix on a medium speed until it forms a nice smooth batter.

smoooooooooth

4) Peel, core and chop the apples into 1cm (1/2") pieces. Total weight should be about 200g. Then stir this and the walnuts into the batter. Spoon the batter into the muffins cases, about 2/3 of the way. I found it handy to use an ice scream scoop, seemed to cause less of a mess on the trays!

I scream, you scream, we all scream for apple walnut muffins!!!!!

5) Bake the cupcakes for 18-20 mins, or until they 'bounce' back when gently pressed. Allow them to cool in the tray for a few mins before placing on a wire rack to cool completely.

coolin'

6) While the cupcakes are cooling, make the frosting! Using a whisk beat the icing sugar and butter on low until it's a sandy texture. Or again, like me, use your hands!! (it's more fun this way anyway!) Add the cream cheese and mix on a medium-to-high speed until the frosting is smooth, light and fluffy.

7) When the cupcakes feel cold to the touch (brrrrrr), spread the frosting and smooth them out. Dust with cinnamon and top with walnut pieces!