Ingredients
Cupcakes
- 1 1/3 cup (200g) self-raising flour, sifted
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 100g unsalted butter, softened
- 185g caster sugar
- 2 tsp Queen Organic Vanilla Essence
- 2 large eggs
- 1/2 cup (125ml) milk
Apple Filling
- 4 apples, peeled, cored and chopped into cubes
- 30g unsalted butter
- 1/4 cup (55g) brown sugar
- 3 tsp lemon juice
- ½ tsp ground cinnamon
- 2 tsp Queen Vanilla Bean Paste
Salted Caramel Buttercream
- 200g butter
- 350g icing sugar
- 1 tsp Queen Salted Caramel Flavour
Method - Cupcakes
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1
Preheat oven to 160°C (fan forced). Line a 12 hole cupcake tin with cupcake cases.
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2
Combine flour and spices in a bowl. Set aside.
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3
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream butter, sugar and Vanilla Essence until light and fluffy - about 5 minutes. Add eggs one at a time and beat well after each addition.
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4
Add half the flour mixture, followed by half of the milk, mixing until combined. Repeat with remaining flour mixture & milk. Fill cupcakes case ¾ cup (approx. 1/4 cup – 60ml of batter per standard size cupcake case) and bake for 18-20 minutes or until cupcakes bounce back when pressed. Allow to cool for 10 minutes in the tin, before transferring to a wire rack to cool completely.
Method - Apple Filling
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1
Place butter and sugar in a frypan over medium heat until melted. Add apple, cinnamon and Vanilla Bean Paste. Cook, stirring occasionally until apples have softened and liquid has thickened. Set aside to cool.
Method - Salted Caramel Buttercream
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1
Place butter and Salted Caramel Flavour in the bowl of a stand mixer and beat on medium-high speed for 5 minutes until pale and fluffy.
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2
With mixer off, sift in icing sugar. Return to mixer and beat on low until combined, the increase ot high and beat for 2-3 minutes.
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3
Spoon into piping bag fitted with an open star tip, pipe around the circumference of the cupcake, leaving a space in the middle. Fill with cooled apple filling.
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