I only had 2 and didn’t think there were enough to do a pie or crumble and therefore came up with the idea of creating a cupcake with an appley surprise, topped with fluffy, creamy, cinnamon frosting.
Apples and Cinnamon are always a great combination and this made great little cakes, perfect for tea-time treats or even thank-you gifts.
Here’s how I made them….I started with my all time favourite Vanilla Cupcake recipe from ‘The Hummingbird Bakery’ and adapted it.
120g Plain Flour
140g Caster Sugar
1 1/2 teaspoons Baking Powder
A pinch of Salt
3 tablespoons Unsalted Butter, Softened
120ml Whole Milk
1/4 teaspoon Vanilla Extract
2 Large Eggs
2 large Baking Apples, peeled, cored and chop
3-4 tablespoons of Granulated Sugar (depending on the bitterness of the apples)
1-2 tablespoons of Water
250g Icing Sugar
5 tablespoons Unsalted Butter, softened
1-2 tablespoons Whole Milk
1 teaspoon Ground Cinnamon
Makes 12 Cupcakes
Pre-heat the oven to 170c / 160c Fan Assisted Ovens, Gas 3
Firstly make the apple sauce by putting the prepared apple into a pan with the sugar (taste during cooking as some apples can be more tart than others) and a tablespoon of cold water. Gently heat and allow the apples to reduce and turn into a nice smooth apple puree, stirring occasionally. If more water is needed then add the other tablespoon, but you really need to judge this, as you don’t want a runny apple puree. Once you are happy with the flavour and consistency, pop the puree into a bowl to cool.
Now for the cupcake batter. Pop the flour, sugar, baking powder, salt & butter into the electric mixer (or use and electric hand mixer, as I do…one day I will own a ‘KitchenAid’) and beat on slow speed until you get a grainy, sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until its all incorporated (make sure you scrape any unmixed ingredients from the side of the bowl with a rubber spatula) Don’t overmix the batter.
Spoon the batter into 12 cupcake cases until 2/3’s full and bake in the preheated oven for about 20-25 minutes, or until light golden and so that the centre springs back when you touch it. Leave to cool for 5 minutes in the tray before turning out onto a wire cooling rack.
While the cakes are cooling, make the frosting.
Beat the icing sugar, cinnamon and butter together with an electric whisk on medium-slow (otherwise you and the kitchen will have a light dusting of icing sugar) until the mixture is well mixed. Then with the whisk turned down to slow speed add the milk a little at a time. Again you don’t want the frosting to be too loose or too firm, depending on whether you are piping the frosting or not. Turn the whisk up to high and beat until light and fluffy (at least 5 minutes). Set to one side.
Now the cupcakes are completely cooled, take a sharp paring knife and remove small circular plugs from the top of the cupcakes. Don’t go too deep, as the cake will fall to bits when you take it out of the casing to eat (messy for everyone involved), once you have done this to all the cakes (don’t worry about the bits you’ve take out…if its anything like our house, you’ll have hungry little chicks standing right next to you wanting to taste them) start spooning the apple puree into the hole, until they are full, not overflowing.
Now add the frosting as you would normally. I went for a piped finish and dusted mine with a fine dusting of cinnamon icing sugar (really simple, 1 tablespoon of Icing sugar mixed with 1/4 teaspoon ground cinnamon)
I’ve given these as thank you presents to a couple of people now and had no complaints at all, apart from my in-house chief taster and junior tasters who didn’t want anybody else to have them!
Well Happy Baking and let me know how you get on.
Feel free to e-mail me with your success piccies and I’ll create a little gallery to showcase them all.