Apple Pie Cupcake Recipe

 

[schema type=”recipe” name=”Apple Pie Cupcake Recipe” author=”Rachel Howard” pubdate=”2016-09-30″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2016/09/Apple-Pie-Cupcake-2.jpg” description=”A cinnamon spiced cupcake filled with caramelised apples, topped with a brown sugar frosting, a salted caramel drizzle and crunchy pie crust. ” prepmins=”30″ cookmins=”20″ yield=”20″ ]

So here is the second of the four cupcakes I baked earlier this week. I’m a big fan of apples and cinnamon….a perfect match especially as Autumn is edging it’s way in!

Again, this recipe is adapted from The Scran Line (their cakes just look way too good!!!)

[callout title=Ingredients for the caramelised apples:]

• 3 granny smith apples
• 50g caster sugar
• Juice of half a lemon
• 30g water
• 1 tbsp cinnamon

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Method:

• Peel the apples and cut into cubes
• Place them in a saucepan with all the ingredients and cook on a medium heat for 10 minutes (or until the apples become tender)
• Pour into a bowl and leave to cool

[callout title=Ingredients for the apple pie crust:]

• 125g butter
• 80g caster sugar
• 1 tsp vanilla extract
• 1 egg yolk
• 170g plain flour – sifted

[/callout]

Method:

(This made over the amount needed, but I wasn’t sure how to reduce the amount as halving an egg yolk could prove tricky! Plus it tastes great on it’s own…it’s basically shortbread! )

• Preheat oven to 180°C
• In a freestanding mixer using the paddle attachment, beat together the butter and sugar until pale and creamy
• Add the vanilla and egg yolk – beat well to combine
• Add the flour and beat until a smooth dough forms
• Place on a large baking tray (lined with baking paper) and spread out
• Bake for 30-40 minutes until golden
• Leave to cool before crumbling

[callout title=Ingredients for the apple and cinnamon cupcakes:]

• 430g plain flour
• 3 teaspoons baking powder
• 265g granulated sugar
• 1/2 teaspoon salt
• 375ml of milk
• 125ml vegetable oil
• 2 tbsp yogurt (I used greek yogurt)
• 1 teaspoon vanilla extract
• 2 large eggs
• 125g butter
• 1 tsp ginger powder
• 1 tsp cinnamon
• ½ tsp all spice
•  Salted Caramel Sauce (optional for decoration)

[/callout]

Method:

• Preheat oven to 160C and line a cupcake tray with liners
• In a freestanding mixer, combine the flour, baking powder, sugar and salt – mix on a low speed for a few minutes
• In a large jug, whisk together the milk, vegetable oil, yoghurt, vanilla extract and eggs
• Add the softened butter to the dry ingredients and mix until it has a sand like texture
• Add the wet ingredients to the mixture and mix well
• Add the spice mix and beat the mix until smooth
• Fill each cupcake liner 3/4 of the way
• Bake for 20-25 minutes
• Allow to cool before frosting

[callout title=Ingredients for the brown sugar frosting:]

• 250g unsalted butter – softened
• 320g icing sugar
• 440g brown sugar
• 2tbsp molasses
• 1 tsp vanilla extract

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Method:

• Beat the softened butter in a freestanding mixer on a medium-high speed for a few minutes until pale
• Add the rest of the ingredients and mix for a further 5 minutes on a high speed

I know it seems like a lot, but the end result is worth it….I promise! Here is how to finish these little delights –

• Cut a well in the middle of each cupcake and fill with caramelised apple
• Frost the cupcakes in a doughnut swirl (swirl around the edge of the cupcake twice, one layer on top of the other)
• Place some more caramelised apple in the middle of the icing
• Drizzle with salted caramel sauce (optional)
• Place chunks of pie crust on the top

And there you have it…a perfectly balanced apple and cinnamon ‘apple pie’ cupcake.

And just like the Nutella Cheesecake cupcakes I featured yesterday, I wasn’t overly sure on the frosting for these. It was quite grainy from the brown sugar and I’m just not sure it worked for me. Lots of others disagreed though and thought it was perfect so I’ll leave it for you to decide!

What I did find is that the pie crust soaks up moisture from the buttercream – these photos are after the pie crust had sat on the cupcake for a few hours. It still tastes good, it’s just better fresh and crunchy so I would avoid putting it on top until just before eating if possible.

These are great for Autumn. I had a few cakes left that I didn’t have enough icing for and I have happily been munching on them and the left over caramelised apples……they would be good with home made custard too!