Apple Cupcakes

When your access to sugar is restricted, it is sensible to consider other sources of natural sweetness. This recipe uses applesauce for sweetness, and this ingredient also helps the eggless mixture to rise. You can try and make the applesauce yourself with British apples, this way you will know exactly what is in it. If your oil ration is running low, you can replace it with another fat, such as melted butter or melted margarine. You can eat these cupcakes cold, but they also taste great warm, with custard.


260g flour

100g sugar

1 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

2 tsp baking soda

175g raisins

115g chopped nuts

85g vegetable oil

450g applesauce


  1. Preheat the oven to 180’C and grease a muffin tin
  2. Beat together the sugar and the oil
  3. Once combined, stir in the applesauce
  4. In a separate bowl, sift together the dry ingredients
  5. Slowly add the wet and dry ingredients together until well combined
  6. Stir in the raisins and chopped nuts
  7. Pour the mixture into the prepared tin
  8. Bake in the preheated oven for 20-25 minutes until a toothpick inserted, is clean when removed
  9. Allow to cool on a cooling rack

You can find the original recipe here