Friday, 21 September 2012

Apple Juice Cupcakes with a Apple Filling

So it's National Cupcake Week and for some reason I'm in the mood for apples. It must be the change of season. If you want to make a student version-Use cider instead of apple juice.
Time for some baking!

For the apple cupcakes
  •  225g plain flour
  • 2 teaspoons of baking power
  • 1 teaspoon salt
  • 1teaspoon cinnamon
  • 125g unsalted butter    
  • 130g sugar
  • 2 eggs
  • 180ml sweet cider/apple juice
  • 150g dried apples cut into little pieces

For the Apple Filling
  • ¾ apples peeled, cored and chopped into small sugar
  • 200g soft brown sugar
  • 100g unsalted butter
  • 30 ml water
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • Cinnamon for dusting
  • Apple wedges either dried or fresh


1.    Pre-heat the oven to 180c/350f/Gas Mark 4.
2.    Cream the butter and sugar together until pale and fluffy. Add the eggs, one by one, beating between each addition. Alternately add cider and dry ingredients. When batter is thoroughly blended fold in dried apples.
3.    Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 25 minutes or until tester inserted into the centre comes out clean. Remove from oven and cool.

4.    When cupcakes are cooled, scoop out the centre and heap full with apple filling.
5.    Combine all filling ingredients in a heavy based pan and cook over low heat for about 5-10 mins or until the apples are soft.
6.    Let the apple filling cool and blitz in a blender.
7.    Dust each cupcake with a little cinnamon and apple wedges. 

They may not be pretty but these capture the taste of autumn in a cake.
I have to cut the entry short as I've got to get up early because I'm going to the Cake and Bake show tomorrow!
Bake On!
Penny
Bake On! Penny x
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