So here it is; the second of my cupcake recipes, and hopefully not the last! These aren’t quite as summery as the Coconut & Pineapple cupcakes, but who said warm spice is a thing only be enjoyed in the autumn and winter?
Recipe beneath the cut.
I made my own apple sauce to fill these, but I won’t be sharing the recipe as it is a long, long way from being the best apple-sauce recipe around. Usually I buy my apple-sauce from the supermarket, so I would recommend doing if you don’t fancy hunting for a recipe. Whether you buy/make smooth or chunky apple-sauce is up to you; personally, I prefer the latter.
Apple & Cinnamon Cupcakes (adapted from Hummingbird Bakery Vanilla Cupcakes)
- 120 g plain flour
- 120 g caster sugar
- 11⁄2 teaspoons baking powder
- a pinch of salt
- 1/2 tsp ground cinnamon
- 1/8 tsp ground mixed spice
- 40g unsalted butter, at room temperature
- 120 ml semi-skimmed milk
- 1 egg
- 1⁄4 tsp vanilla extract
For the filling
- 500g apple sauce
For the Cinnamon Cream-cheese Frosting
- 125g low fat cream-cheese
- 30g unsalted butter, at room temperature
- 300g to 400g icing sugar
- 1/2 tsp ground cinnamon
- Preheat the oven to 170°C / 325°F / Gas 3. Line a 12-hole muffin pan with paper cases and set aside.
- Add the flour, sugar, baking powder, salt, cinnamon, mixed spice and butter in to a bowl. Using a free-standing mixer, or hand-held whisk, beat until sandy in consistency and everything is combined.
- Gradually pour in half the milk and beat until the milk is just incorporated.
- Whisk the egg, vanilla extract and remaining milk together in a separate jug, then pour into the flour mixture. Mix until incorporated, then mix for 2 to 3 minutes until the mixture is smooth.
- Spoon into the paper cases until two-thirds full, and bake for 20–25 minutes, or until lightly golden and the sponge bounces back when touched.
- Leave the cupcakes to cool slightly in the tray for a few minutes, then turn onto a wire cooling rack to cool completely.
- When cool the cakes have cooled remove the top of each cupcake using a teaspoon, taking care not to cut through to the base of the cupcake. Fill with 1 tsp of apple sauce, and replace the top of the cupcake to cover the apple sauce.
- When all cupcakes are filled, top each cupcake with a generous teaspoon of frosting. With a small pallet knife, or the back of a teaspoon, spread the frosting over the top of the cake. If you find the frosting sticks to the pallet knife/spoon when you’re trying to spread it, then try dipping the knife/spoon in hot water before hand. Remember to shake off any large droplets. (If spreading melted chocolate, heating the knife also helps, but remember to dry to knife fully to avoid making the chocolate cloudy). The heat and slight damp should make the frosting more manageable.
- Before the frosting sets, dust lightly with ground cinnamon.