Name: Fig and sultana cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3/4 cup self-raising flour; 3/4 cup wholemeal self-raising flour; 1/3 cup caster sugar; 2 eggs, lightly beaten, plus 1 egg white; 140 gram tub apple puree; 1/4 cup low-fat milk; 1/4 cup light olive oil; 1/4 cup finely chopped dried figs; 1/4 cup sultanas; 50 gram light spreadable cream cheese; 1 teaspoon finely grated orange zest; 1/3 cup icing sugar

Ingredients

3/4 cup self-raising flour

3/4 cup wholemeal self-raising flour

1/3 cup caster sugar

2 eggs, lightly beaten, plus 1 egg white

140 gram tub apple puree

1/4 cup low-fat milk

1/4 cup light olive oil

1/4 cup finely chopped dried figs

1/4 cup sultanas

50 gram light spreadable cream cheese

1 teaspoon finely grated orange zest

1/3 cup icing sugar

Method

1.Preheat oven to 180°C/160°C fan-forced. Line a 12-hole (1/3-cup) muffin tray with paper cases. Sift flours and sugar into a medium bowl and make a well in the centre. Add egg and egg white, apple puree, milk and oil.

2.Using an electric mixer, beat mixture on low speed for 1 minute or until smooth. Stir in fig and sultanas. Spoon mixture into prepared cases. Bake for 20-25 minutes or until a skewer inserted at centre comes out clean. Cool in tray.

3.Mix cream cheese, zest and sifted icing sugar in a small bowl until well combined. Spread cooled cupcakes with cream cheese frosting. Serve.

Makes 12 You’ll need 3 large dried figs. Apple puree is in the canned fruit aisle of the supermarket.
Note

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Ingredients

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