400gm pie applethe cooked sliced tinned ones ( or unsweetened apple purée)
300gm caster sugar1 1/2 cups
300gm plain flour2 cups
1 1/2teaspoonsbaking soda
200gm icing sugarmixtures ok. ( powdered sugar)
1/2teaspoondark rich cocoathis makes a nice light brown colour
25gm melted butter
16small Oreo cookiesoptional
200gm tiny chocolate chips
12pieceslicoriceAll sorts or other coloured flat candies for the noses
This recipe uses Australian cup measurements. I used medium sized deep papers. Yielding 16 cakes. Oven temperature 170 C/ 340 F.
Set the oven to 170 C
Put the eggs, cooked or tinned apples,oil and sugar into a blender ( preferably) or a food processor, and blend till combined and creamy
Pour into a large bowl and mix in the flour and baking soda. Mix till there are no lumps and the batter is smooth.
Pour the batter into cupcake paper sitting in a cupcake pan. This will ensure the cupcakes stay upright and keep their shape.
Bake for 25 minutes. Don’t over bake. They will be just firm to touch. Let them cool down completely
To make the frosting
Put the icing sugar and cocoa into a bowl and stir well. Melt the butter and water without any evaporating and then stir this into the icing. Mix thoroughly till you have a stiff but spreadable icing. If you want to add any more liquid add only a single drop at a time. Too much water will make the icing thin and runny.
Spread with a small pallet knife or a knife without a serrated edge. This is enough icing for 16 medium sized cupcakes with some left over.
To cut the Oreo cookies, hold the cookie vertically and press together tightly while cutting down the middle with a sharp knife. In most cases this gives you icing on both pieces. If not spread some of the icing onto both biscuits with a sharp knife. Do the same with the small Oreos if using. Cut the Allsorts into slices and then into pointed pieces to resemble the beaks.
Press a chocolate button into the centre of each eye before attaching to the cupcake. Press gently and then add more buttons for the feathers on the head. Finish each face with a beak.
The cakes keep very well. Once decorated they will keep overnight but the biscuits are not quite as crunchy the next day.