Apple cupcakes with cinnamon topping

Name: Apple cupcakes with cinnamon topping
Ingredients: 0.5 tsp ground cinnamon; 1 tsp baking powder; 110 grams sugar; 120 grams butter, at room temperature; 120 grams self-raising flour; 140 grams butter, at room temperature; 2 as needed apples, peeled & diced; 2 large eggs, lightly beaten; 2 Tbsp milk; 2 Tbsp sugar; 280 grams icing sugar; pinch of cinnamon; 2 juice of lemons

Difficulty

Low

Time

50 min

Author

Marc Fosh

Ingredients

Servings

0.5 tsp ground cinnamon

1 tsp baking powder

110 grams sugar

120 grams butter, at room temperature

120 grams self-raising flour

140 grams butter, at room temperature

2 as needed apples, peeled & diced

2 large eggs, lightly beaten

2 Tbsp milk

2 Tbsp sugar

280 grams icing sugar

pinch of cinnamon

2 juice of lemons

Utensils

Masher/ Puree

Instructions

Step 1

Place the diced apples in a saucepan with lemon juice, sugar and cinnamon.

Bring to a boil and then reduce the heat and simmer until the apples are soft.

Step 2

Drain the liquid and lightly mash the apples with Braun’s EasyClick purée accessory. Set aside to cool.

Step 3

Preheat the oven to 180°C and divide the mashed apples between the muffin cases.

Step 4

For the cup cake mix, place butter and sugar in Braun’s food processor and mix.

Beat in the eggs and add the flour and baking powder.

Step 5

Add some milk until the mixture has a cake batter consistency.

Step 6

Divide the cupcake mixture into the cases, filling case each halfway.

Step 7

Bake for 10-15 minutes or until golden-brown on top before letting them cool.

Step 8

For the topping, beat the butter in a large bowl with Braun’s stainless steel whisk until soft. Add half of the icing sugar and the cinnamon and beat until smooth. Add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.

Step 9

Spoon the topping into a piping bag and, using a star nozzle, pipe the topping onto the cupcakes in large swirls.