Tuesday, 15 November 2016

Apple crumble cupcakes.

Turn the tasty pudding into a sweet cupcake-y treat with this scrumptious recipe for apple crumble cupcakes, made extra tasty with a handful of homemade apple sauce folded into the mix, yum! Perfect for a yummy autumn treat.

Ingredients (makes 12 cupcakes)
  175g butter
  175g caster sugar
  3 eggs
  1 tsp vanilla essence
  175g self raising flour
  1 bramley apple, diced
  1 tsp sugar
  1 tsp lemon juice

For the buttercream
  85g butter
  170g icing sugar
  30g custard powder (tinned)
  1 ginger nut biscuit to decorate

Pre heat the oven to 180/160c fan/gas mark 4 and line a cupcake tray with cases.

Cream together the butter with the sugar till pale and fluffy. Add in the eggs one at a time and whisk as you go, ensuring that they're fully blended, then add the vanilla essence and mix.

Sift in the flour and mix well to ensure it's fully blended. Set aside whilst you make your apple sauce for the filling.

Add your diced bramley apple to a heat proof dish and sprinkle 1 tsp of sugar on top, followed by 1 tsp of lemon juice and mix. You'll be using this to make some homemade apple sauce to fold into your cupcake mixture for a lovely taste and texture to your bake.

I'll be doing this the easy way to save you some time in the kitchen, place your dish in a microwave and heat for 30 second bursts, mashing the apples in-between to blend. If like me you love a chunky apple sauce you'll need just 2-3 minutes to do this, mash the apples till they're soft then spoon the mixture into your cake mix and fold in to mix. Cook the apples for longer if you prefer a more blended apple sauce, then fold into your mixture.

Spoon your cupcake mix into the cases, filling each around 2/3 full. Bake for 20-25 minutes till risen and golden. Set your cupcakes aside to cool.

Whilst the cakes cool mix your buttercream to top the cupcakes. Mix the butter with half of the icing sugar till fully combined, then sift in the remaining icing sugar and whisk. Finally add the custard powder, this will add a lovely flavour to your bake, perfectly re-creating the flavours of the classic pudding! Whisk till fully combined and blended.

Spoon your buttercream into a piping bag and pipe lovely swirls on top of each cupcake – I used a large star nozzle for mine. To finish off, sprinkle some crumbled up ginger nut biscuit on top of each cupcake, this is a quick and easy way to add a 'crumble' effect to your cupcakes without having to whip up a batch of homemade crumble topping!

The finished result is a lovely sweet autumnal treat, that has all the flavours of an apple crumble but wrapped up a tasty cake! Adding the apple sauce to the cake mixture makes for a lovely treat with a tasty bite, these won't last too long at all!

Recipe inspired by: Good to Know.