Ever since I had an Apple Crumble Cupcake from the Cupcake Bakery, I've been wanting to do my own Apple Cupcake. After a few attempts with the crumble, I realised that something was not quite right.
My failed attempts were narrowed down to two things...
1 - Once the cupcakes had risen, the crumble would end up all over the pan rather than on top of the cupcake (which defeats the whole purpose of having the crumble in the first place)
And, 2 - The maple syrup flavoured frosting I was making was simply just to sickly sweet and made me feel really quite ill after consumption.
However, I persevered and remembered this pear and prune cake that my sister has baked before. With this as my new inspiration, and the addition of some apple friendly spices, my Spiced Apple Cupcakes were born.
I ditched the maple syrup frosting and replaced it with this Brown sugar cream cheese frosting, which is now my new preference of cream cheese frostings. The brown sugar gives this icing a sweetness, without making you want to pass out from a sugar coma afterwards. And in combination with a fluffy cupcake, centred with stewed pieces of apple (which almost gives you a pudding like centre), this cupcake is warm and extremely, extremely tasty.
3 Apples, sliced
1/2 cup Brown Sugar
2 1/4 cups Plain Flour
2 teaspoon Bicarb Soda
2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
115g Butter, softened
1 1/2 cups Sugar
1 teaspoon Vanilla
1/2 cup Milk
100g Butter, softened
250g Cream Cheese, softened
1 cup Brown Sugar
To make the apples...
Make the apples first as they need time to cool before you use them in the cupcake
Melt together the butter and Sugar. Add the sliced apples and sherry. Bring up to the boil and allow to simmer on a medium heat for 8 minutes. Set aside to cool
To make the cupcakes...
Preheat oven to 170°C and line a cupcake tin with patty pan cases.
Sift together the dry ingredients and set aside.
In an electric mixer, beat together butter and sugar until pale. Add the eggs and vanilla and continue beating until fluffy. Mix in the dry ingredients and milk. Beat on high speed for 2 minutes.
Place a tablespoon full of mixture into the bottom of each patty pan case. Top with apple (reserving the liquid) and top with a further spoonful of mixture. Don't stress if the apple isn't completely covered.
Bake for 20 to 25 minutes or until golden and the skewer comes out clean. Drizzle warm cakes with the reserved apple liquid and allow to cool. Once cool frost with brown sugar cream cheese frosting
To make the frosting...
Beat together butter and cream cheese until combined. Add the brown sugar and beat on a high speed for 3 minutes or until pale in colour.
Just a small visual aid on the cupcake assembly.