Apple pie cupcake, the small cake in between.
The recipe for the delicious apple pie cupcake is, as it did for the Mocha tartlets and chocolate waffles, the first of 12 cupcake recipes this year. Actually, it should also go online in January, but there were a few problems with my blog.
But now comes down again as required, and thus there is the first cupcake recipe today. The baked cupcakes are filled with a delicious, homemade apple compote and are then decorated with a frosting. Those who wish can also pipe the Frosting very classic. I have chosen this option, so it looks a little apple pie.
As base I used a HORI Laminate, which kindly provides from casando.de.
Apple Pie Cupcake
For the Dough:
- 150 g Flour
- 1 Tsp. Baking Powder*
- 1 Tsp. Cinnamon
- 1 Pinch Salt
- 110 g Sugar
- 110 g brown Sugar*
- 40 g Butter - softened
- 2 Pcs. Egg
- 6 Tbsp. Buttermilk
For the Compote:
- 2 Pcs. Apple
- 25 g brown Sugar*
- 1 Tbsp. Lemon juice
- 1 Tbsp. Rum
For the Frosting:
- 75 g Butter - softened
- 75 g Icing Sugar*
- 150 g Mascarpone
Put all ingredients in a bowl and mix to a dough.
Line a muffin tin with 12 paper cases and evenly distribute the dough in it.
Bake about 25 minutes in a preheated oven at 175°C top/bottom heat. Remove and let cool.
Peel the apples, cut into quarters and remove the core. Cut the quarters into pieces.
Caramelize the sugar in a saucepan. Put in the apple cubes and deglaze with the lemon juice and rum.
Let boil over medium heat to a compote. Fill in a bowl and let cool slightly.
Mix the softened butter with the icing sugar very creamy. Then add the mascarpone and stir vigorously.
Make a hole in the middle of the muffins and fill with compote.
Pour the frosting in a pastry bag with a small star tip and distribute decorative on top of the cupcakes.