INGREDIENTS:

Dry mixture 

• 55 g (1/3 cup + 2 tsp) plain flour 
• 55 g (1/3 cup + 2 tsp) self-raising flour 
• 1/2 teaspoon bicarbonate of soda (baking soda) 
• 1/4 teaspoon ground ginger 
• 1/4 teaspoon mixed spice 
• 1/4 teaspoon ground cinnamon 
• pinch of salt 

Wet mixture 

• 1 egg 
• 85 g (1/3 cup + 2 tsp) caster sugar 
• 50 ml (2 1/2 tablespoons) oil 
• 125 g (heaped 1/3 cup) honey 
• 1/2 teaspoon vanilla extract  
• 1/4 cup freshly brewed black tea 
• 1 granny smith apple, peeled and grated 

Cream Cheese Icing 

• 125 g cream cheese, softened 
• 80 g (4 tablespoons) unsalted butter, softened 
• 1/2 teaspoon vanilla paste or extract 
• 140 g icing sugar 

 METHOD:

1. Preheat the oven to 180C.  
2. You will need 6 large cupcake cases/muffin liners and a muffin tin for the cases to sit in. You can also use baking paper to line the muffin tin: (https://www.thekitchn.com/how-to-make-pretty-muffin-liners-out-of-parchment-paper-cooking-lessons-from-the-kitchn-213478) 
3. Sift the dry ingredients together into a bowl. In a separate large bowl, whisk together the egg, caster sugar, oil, honey, vanilla and tea until well combined and a little foamy. Add the dry ingredients, mixing gently until just combined. Stir through the grated apple. 
4. Spoon the batter into 6 large cupcake moulds or baking paper lined muffin tins, filling to just over half way. 
5. Bake at 180 C for 30 minutes or until golden brown and just firm to the touch. Allow to cool completely before icing. 
6. To make the icing, whisk together the cream cheese and butter until light and fluffy. Add the icing sugar and whisk until smooth and light. 
7. Makes 6 large, generously-iced cupcakes. 

This recipe was created by Lisa from Monday Morning Cooking Club in celebration of Rosh Hashana! Check out their instagram here.