Thursday, 29 April 2010

Medlar Cupcakes

OK - so what was the point in giving a recipe about autumn fruit at this time of year? It was so I could share my recipe for medlar cupcakes. Made today. I would suggest replacing more of the sugar/milk with medlar jelly, the flavour is very subtle in this version, but it's up to you.

130 g caster sugar
40g butter
2 generous teaspoons medlar syrup
110ml semi-skimmed milk
1 egg
120g plain flour
1.5 heaped teaspoons baking powder

a small pinch of salt

Heat oven to 170 C.
Line a 12-hole bun tin with muffin cases. The recipe is slightly mean for muffin cases but leaves lots of space for icing.

Beat the sugar, butter and medlar syrup until smooth.
Add the egg and gradually add the milk, beating as you go.

Sift the flour, baking powder and salt into the liquids and stir in. Beat lightly to incorporate but don't overdo it.

Spoon into the cases and bake for 20-25 minutes until golden and springy, but not overdone.

Cool, eat.

1 comment:

  1. This looks really nice. I bet, it tastes even better.