Sunday 16 March 2014

Quince Cupcakes

Better late than never... Here is the recipe for the Quince Cupcakes I made for Little Miss 5's birthday party. My lovely colleague Linda brought us over a bag of quinces from her tree. Quince is a beautiful, old fashioned fruit. It's hard and gritty texture make it impossible to eat raw. Traditionally it is made into jelly or paste, or it can be slow roasted. Last year I made a quince cake. This year I thought the cupcake version would be a great party treat.

Quince Cupcakes

1 cup caster sugar
2 eggs
3/4 cup canola oil
1 1/2 cups grated quince
1 heaped cup of flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt

Beat the eggs and sugar together until light and fluffy - just like a sponge mixture.

Now fold in the oil. 

Fold in the grated quince, no need to peel it first.

Sift together the flour, soda and ground ginger. Fold the dry ingredients into the batter. 

Place the mixture into cupcake cases. Fill each case only half way. 
Bake for 10 to 15 minutes until well risen and golden brown. 

Lemon Frosting

200g butter
1 cup icing sugar
2 tablespoons boiling water
the juice of 1 lemon

Cream the butter and icing sugar until pale and fluffy. With the beater motor running, add the boiling water and beat until fully incorporated. Add the lemon juice and beat again. 
Once the cupcakes have cooled, use a piping bag and round nozzle to decorate the cakes. 

Because it was a girly's party, I topped them with round pink sprinkles. 

Hope you're all warm and dry. xx

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