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APPLE CRUMBLE CUPCAKES

My Apple Crumble Cupcake is soft, filled with apples, and topped with soft, crispy custard. The perfect way to enjoy a classic English dessert!



Alright hey there! How are you this week
Wow, yesterday was a crazy and crazy day. At bedtime, I was ready to pass out. Phew, I'm glad it's over!
By the way, today I've made a classic dessert into a cupcake!
I like Crumble Apple which is good, slightly warmed and served with custard; for me, it is the perfect way to say hello to Autumn.
So, obviously, I have to take all of those amazing elements and turn them into a one truly extraordinary cupcake!
This cupcake. Oh man, They are fantastic! 🙂
I fill the cupcake with chunks of apple, lots of spices and then bake some on it.
I made enough crumbs to bake up and freezing, so I put extra toppings onto the cake tray and then roast them in the oven until crisp.
Crumbs are the cherries on top for this cupcake, the perfect alignment for soft and freezing cupcakes.

INGREDIENTS
For cupcakes:

  • 1 stick (113g) unsalted butter or margarine, see note
  • ¾ cup (150g) pink sugar
  • ¼ cup (50g) of caster sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 2 medium-sized apples, peeled, cored and cut into small pieces. I use Braeburn
  • 1 1/2 cups (210g) of flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda / baking soda
  • A little salt, ONLY if you use unsalted butter
  • 1 1/2 teaspoon ground cinnamon
  • Slightly ground clove
  • 1/3 cup (80ml) of milk

For crushed:

  • 3 tablespoons unsalted, cold butter and diced
  • ½ cup (40g) rolled oats
  • ½ cup (70g) ordinary flour
  • ¼ cup (50g) of caster sugar

For freezing:

  • 2 sticks (226g) unsalted butter, at room temperature
  • 2 cups (240g) sifted icing/powder sugar
  • ½ cup (70g) custard powder, I use Bird custard powder
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk
  • 6 thin apple slices, halved, optional
  • Some cinnamon for decoration, optional


INSTRUCTIONS

  1. Preheat the oven to 180C / 350F and line the 12-hole cupcake tray with liners. Cover the baking sheet with oil-resistant paper/silicone mat / Silpat.
  2. Make crushed toppings: Place butter, oats, flour, and sugar in a medium-size bowl and rub between your fingers until you have the texture of a coarse bread crumb with a few larger lumps.
  3. Place half of the crushed mixture on top of your lined cake tray and place it in the oven for 10-15 minutes, while you make the cupcake mixture. Stir it crashed after about 5 minutes and return to the oven. They finish when they look dry and crisp to the touch. They won't be many colors, this is fine. Make sure you can't see the butter is "wet", they must be dry.
  4. Make a cupcake: place butter and sugar in your large bowl or mixer stand bowl and shake until light and fluffy, about 2 minutes at medium-high speed.
  5. Add eggs and vanilla extract, rub the sides as needed, and stir until smooth, about 1 minute.
  6. Add the apple slices, flour, baking powder, bicarbonate, salt (if used) and herbs in a medium-sized bowl and stir until all the apple pieces are coated in flour.
  7. Add egg mixture and add milk, mix with low-medium speed until evenly mixed and no lumps of flour.
  8. Dividing the cupcake mixture between the liners, I used a 2tbsp cake spoon and filled it level. Fill each liner 2/3 of the way.
  9. Sprinkle about 1 teaspoon crumbs on top of each cupcake and press very lightly so that they stick to the top of the dough.
  10. Place the cupcake in the oven for 18-22 minutes, until it rises, golden and skewers are put into the center out clean.
  11. Transfer to the wire rack as soon as possible (I found this stops the liner from peeling from the side) and let it cool completely.
  12. After chilling, put the butter in a large bowl, or your stand mixer bowl and shake until fluffy. Gradually add the icing sugar, shake it between each addition until it is added, then add the custard powder and vanilla extract and shake until evenly mixed.
  13. Add 1tbsp milk every time, if necessary, until you have a thick, thick layer of ice that holds its shape, but isn't too stiff to distribute.
  14. Half filled pipe bags are equipped with open star nozzles with custard frosting and vortex pipes to each cooled cupcake.
  15. Sprinkle a few toasted crumbs into each cupcake and then garnish with half a slice of apple and a sprinkling of cinnamon, if desired.
  16. Apple Crumble Cupcakes will be stored in an airtight container, in the refrigerator for 3 days. Take them to room temperature before serving.


Recipe notes
Note: I usually always use unsalted butter, but in cupcakes, I like the flavor and texture that is given by margarine. You can use both. If you use margarine, don't add extra salt.

 This recipe is inspired by anniesnoms

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