Preheat oven to 350 degrees (175 degrees C) and line 12 muffin tins with paper cupcake liners. In a large bowl sift together the flour, baking powder, salt, and cocoa powder. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. In a measuring cup whisk the buttermilk with the green food colouring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.  Working quickly, divide the batter evenly among the 12  muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 – 23 minutes, or until a toothpick inserted in the centre of the cupcakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes and then remove them from the pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula or use a large 1M Wilton open star decorating tip to pipe the frosting.   Cream Cheese Frosting:   In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream* (See Note) and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.   Note: You must use a brand of heavy cream that whips very easily to stiff peaks. If you are using a brand of heavy cream that does not whip easily to stiff peaks then whip the heavy cream separately to stiff peaks and then fold it into the cream cheese mixture.        Visit Our Shop

1. Preheat your oven to 180°C 2. Mix the plain flour and sugar together 3. Cut the butter into cubes or small pieces and add to the flour mixture 4. Rub together by hand or in mixer turned down low 5. Add some water to form a dough (not too much as you don’t want the pastry wet or sticky) 6. Divide the pastry into two (one for the top and one for the bottom) 7. Flour your rolling pin and roll out half of the pastry onto a floured bench or baking board into a circular shape 8. Grease your pie dish and coat with flour and place the rolled piece of pastry inside 9. Cut off the overlapping pastry with a knife 10. Slice the Bramley Apples into your pie dish (adding some sugar to each layer) and layer it high (thin slices are best and take less time to cook) 11. Moisten the edges of your pastry with a damp pastry brush to help the top layer of pasty stick 12. Roll out the other half of your pastry and place on top of your sliced apples 13. Cut off the overlapping pastry with a knife 14. Press with your finger tips or use a fork to seal the top and bottom pastry layers together 15. Fork the top of the pastry all over to allow the steam to escape 16. I always like to make leaf shapes with the remaining pastry and place on top of your pie. 17. Place apple pie in oven and cook for approx. 40-45 minutes (until golden brown on top). Turn oven down to 160°C 18. Remove from oven allow to cool and then sprinkle some sugar on the top 19. Have the teapot on the boil and enjoy a slice of hot apple pie straight from the oven. The juices escaping from the Bramley Apples are delicious