Brilliantly British apple and walnut cakes

Name: Brilliantly British apple and walnut cakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Ingredients: 250 g essential Waitrose self-raising flour; 100 g butter, at room temperature, diced; 1 pack 4 Best of British Apples, coarsely grated; 75 g walnuts, coarsely chopped; 125 g light brown muscovado sugar; 1 large Waitrose British Blacktail Free Range Egg; ½ tsp Cooks’ Homebaking Vanilla Extract; 100 ml essential Waitrose semi skimmed milk; 100 g essential Waitrose soft cheese; 100 g icing sugar, sifted; ½ tsp ground cinnamon; 2 tbsp Cooks’ Homebaking Crystallised Sprinkling Stem Ginger

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Makes12
CourseCake
Prepare20 mins
Cook25 mins
Total time45 mins
Pluscooling

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250g essential Waitrose self-raising flour
100g butter, at room temperature, diced
1 pack 4 Best of British Apples, coarsely grated
75g walnuts, coarsely chopped
125g light brown muscovado sugar
1 large Waitrose British Blacktail Free Range Egg
½ tsp Cooks’ Homebaking Vanilla Extract
100ml essential Waitrose semi skimmed milk
100g essential Waitrose soft cheese
100g icing sugar, sifted
½ tsp ground cinnamon
2 tbsp Cooks’ Homebaking Crystallised Sprinkling Stem Ginger

Preheat the oven to 190ºC, gas mark 5. Line a 12-hole muffin tin with paper cases. Place the flour in a large bowl then, using your fingertips, rub 50g of the butter into the flour until it’s well blended. Stir in the grated apples, walnuts and brown sugar.
Beat together the egg, vanilla and milk then stir into the apple mixture. Divide between the paper cases and bake for 20–25 minutes until firm and golden. Transfer to a wire rack and leave to cool completely.
Beat together the remaining butter and soft cheese until smooth, then mix in the icing sugar and cinnamon. Spoon over the top of the cooled cakes and sprinkle with crystallised ginger.