Monday, 5 September 2011

Apple crumble cupcakes

This recipe comes from 'Cake days. Recipes to make every day special. The hummingbird bakery'. This cookbook authors say that this recipe is for more experienced baker but I think it is for very patient one. This recipe involves a few stages and each stage result needs time to cool down before added to previous one so patience is a must. The result did no disappointed me. Cupcakes were very nice, spongy moisture with apple surprise in the middle, coated with vanilla custard and sprinkled with oat crumble. Delicious !

To start with this recipe is to make apple filling. I have to be honest I used ready one, which I bought in jar. I love these apples and always buy them for apple pie so I could not replace them, even with home made apple filling. 

Ingredients fro 24 cupcakes:
  • 80g unsalted butter
  • 280g caster sugar
  • 240g plain flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 2 eggs
  • 240 ml milks
  • 1/4 tsp vanilla bean paste
Preheat the oven to 190C. Line muffin tin with paper cases.

Put the flour, butter, sugar, baking powder, salt and cinnamon into electric mixer and on medium speed beat them together until they remind fine breadcrumbs. In the meantime in separate jug combine the eggs, milk and vanilla paste. Pour this mixture into 'breadcrumbs' and beat for a while, increase the speed and beat until the batter is smooth. The batter texture is liquid. Spoon three table spoons of batter into each paper case, then place in the middle two tea spoon of apple filling. This will sink into the cupcake batter. Do not fill more than 2/3 full.  Bake for 18-20 min. Remove them from oven and place on wire rack to cool down. The cupcakes are soft be careful not to squeeze them while removing from baking tin. 
Ingredients for custard topping:
  • 500ml milk
  • 1/2 tsp vanilla bean paste
  • 5 egg yolks
  • 200g caster sugar
  • 30g plain flour
  • 30g corn flour
  • 200 ml double cream
To make custard topping pour the milk and vanilla into sauce pan and bring to boil. In a meantime combine the egg yolks, caster sugar, flours to make a paste. If the paste is too thick add 1 tbsp of the hot milk to thin it. When the milk has boiled mix 4-5 tbsp with the paste, then add the paste to the remaining milk and stir well. Return the mixture to the hob. Bring back to boils stirring continuously. Cook further to ensure the flour is cooked. Ready custard pour into wide dish, so it will cool down quickly. Set aside for 30-40 min.
In the meantime prepare crumble.

Ingredients for crumble topping:
  • 55g plain flour
  • 55g oats
  • pinch of cinnamon
  • 55g unsalted butter
  • 40g soft brown sugar
Put all ingredients into heat proof dish and rub them using your fingertips, until they come together in an even, crumb-like consistency. Spread this mixture evenly on the bottom of the dish and bake them for 15 min in 200C. From  time to time open the oven and shake the crumble or break with fork so it will be easy to sprinkle over cupcake tops. Remove from oven, set aside to cool down.

Go back to custard. Remove cream from fridge, pout into electric mixer bowl and whip until it forms soft peaks. Check the cool down custurd, mix it with spoon to break up any lumps. When whiped cream is ready add it to custurd and stir in.

With a spoon put about two table spoons of custurd cream over each cupcake and sprinkle with crumble. Enjoy !


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