Sweet & seasonal

Treat yourself to these tasty autumnal recipes, created by the chefs at Ascot

Gluten free pumpkin cupcakes

Ingredients
  • 1/2 cup unsalted butter, room temperature
  • 1 cup brown sugar, packed
  • 1 Tbsp molasses
  • 1 Tbsp honey
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin purée
  • 2 cups  gluten-free flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/4 teaspoon lemon zest
  • 1/2 cup buttermilk
  • 1/2 cup chopped pecans
  • 1 cup raisins
For the topping:
  • 8 oz. cream cheese, room temperature
  • 1/4 cup  unsalted butter, room temperature
  • 1/4 cup maple syrup
  • 1 cup confectioner's powdered sugar, sifted


Method

For the cupakes:

1. Preheat the oven to 350°F. Place an oven rack in the center of the oven. In a mixer, beat the butter, molasses, brown sugar, and honey together until light and fluffy, about 2-3 minutes.

2. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and pumpkin purée. Beat until well mixed.

3. In a separate bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.

4. Use a wooden spoon to mix in the pecans and raisins.

5. Arrange paper cupcake holders in a muffin tin. Portion out the batter into the cupcake paper cups, filling them close to the top of the cups. Bake about 18 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven to a rack. Let cool completely before frosting.

For the topping:

In an electric mixer, beat together the cream cheese and butter until smooth. Add maple syrup and confectioners' sugar and mix to combine. Once cupcakes have cooled, apply the frosting.

Toffee Apples

FOOD3

Ingredients
  • 8 small red apples
  • 400g golden caster sugar
  • 1 tsp vinegar
  • 4 tbsp golden syrup

Method

1. Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.

2. Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 140C or 'hard crack' stage. If you don’t have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.

3. Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.

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