A few weeks ago after the awesomeness that was the Oreo Cupcakes, my boyfriend put in a request for some apple cupcakes. I’d never made apple cupcakes before, but I have eaten a few apple tea cakes and the sort in my time and I think that the hardest thing about it, is getting the right balance between appley goodness and the accompanying spice and also making sure the cake isn’t too dense. So I scoured the internet for a decent apple cupcake recipe. But after reading lots of the reviews of these recipes, many people were saying that these little cakes were quite dense and had the texture of a muffin rather than a cupcake. So, I decided to try and make my own simple little recipe, which involved making plain vanilla cupcakes, then adding little pieces of apple and topping it all off with some delicious cinnamon cream. I have to say I was pretty pleased with how they turned out. I think that because the flavour of the cake itself wasn’t overpowering, it let the apple stand out and the addition of the cinnamon cream was the perfect accompaniment.
You should definitely give these a try. They are just as tasty piping hot and fresh out of the oven with a dollop of thickened cream. A deliciously naughty, winter afternoon snack!
Vanilla Apple Cupcakes with Cinnamon Cream
Makes 8-10 cupcakes, about 20 mins prep time + 20 mins cooking
- 90g butter, at room temperature and chopped roughly
- 110g (½ cup) caster sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 150g (1 cup) self raising flour
- 2 eggs
- 2 medium granny smith apples
- dash of ground cinnamon
- dried apple pieces to decorate (optional)
- 1 cup thickened cream
- ¼ cup icing sugar
- ¼ teaspoon ground cinnamon
- Preheat oven to 160°C fan-forced (180°C conventional). Line cupcake pan with paper cases.
- In a small bowl, mix together butter, sugar, milk, vanilla extract, flour, and eggs. Beat with an electric mixer on a low speed until combined, then increase speed and beat until the mixture changes to a paler colour.
- Once this is done, chop your apples into small pieces. Try to avoid cutting up the apples BEFORE you make the batter, otherwise the apples might start turning brown before you get it into the mixture. I used a food processor for mine, processing them very quickly (too long and they’ll turn into mush). For slightly larger pieces, just use a knife to chop the apples.
- Once the apples are chopped, add them to the cake batter and add a dash of cinnamon (a dash is something akin to a pinch!), then fold together gently. Don’t mix too much as it might get rid of some of the air in the mixture, then the cakes won’t rise properly.
- Drop ¼ cup of the mixture into the paper cases and pop in the oven to bake for about 20 minutes. Once cooked, stand in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
- Cinnamon cream – put all ingredients into a bowl and mix with an electric mixer until cream is thick and holding its shape. It doesn’t take long so make sure you watch it closely and stop mixing before it splits.