• 150 g unsalted English butter by Sainsbury's, softened
  • 115 g Fairtrade golden caster sugar by Sainsbury's
  • 1 tbsp Taste the Difference French almond extract
  • 2 medium free-range British Woodland eggs by Sainsbury s
  • 140 g self raising flour by Sainsbury's
  • 50 g sultanas by Sainsbury's
  • 100 g Bramley apple sauce by Sainsbury's


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Place 12 cupcake cases into a 12-hole cupcake tray.

  2. 2

    Using an electric hand-whisk, cream the butter and sugar together in a large bowl until light and fluffy, then add the almond extract, eggs and 1 tablespoon of the flour. Continue beating until combined, then add the remaining flour and sultanas and beat again.

  3. 3

    Fill the cases halfway with the mixture. Add 1 teaspoon of the apple sauce into each case and top with the remaining mixture. Bake for 20-25 minutes until risen and golden. Leave in the tin for 2 minutes, before cooling fully on a wire rack.

Nutritional Details

Each serving provides
  • Energy 846kj 202kcal 10%
  • Fat 11.4g 16%
  • Saturates 6.4g 32%
  • Sugars 14.5g 16%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1729kj/413kcal

Each serving provides

0.0g carbohydrate 1.3g fibre 4.9g protein

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