I couldn't help myself, I'm loving Autumn this year so thought I'd share another seasonal (well, I think they feel Autumnal...) recipe with you all. The maple syrup has been sitting in my kitchen cupboards for a while now. My parents visited Canada in the summer, and bought me back some real Canadian maple syrup. Despite my love for pancakes (who doesn't like pancakes?) I was yet to use it, and I felt compelled to come up with a new recipe using it.
Stewed apples are one of my favourite things about Autumn and Winter. On porridge, in a pie, in a crumble - sign me up! So I thought why not put it in a cake?! After doing some research, I came up with these little gems. Apple cupcakes, with a stewed apple filling, topped with (real Canadian) maple syrup frosting.
I need to work on my piping skills (any tips, please comment!), but the maple syrup in the frosting was the perfect amount of sweet that you want against the sharpness of the apple filling; and it's so exciting biting into the cupcake and getting the apple mixture, rather than all cake, which is normally what you get with cupcakes.
What's your favourite Autumnal recipe? Let me know in the comments box.
For the apple mixture:
4 apples, chopped into squares
3 tbsp caster sugar
1 tsp vanilla essence
1 tsp cinnamon
For the cakes:
150g caster sugar
150g unsalted butter, at room temperature
140g self-raising flour
1 tsp baking powder
For the maple syrup frosting:
230g icing sugar
100g cream cheese
115g unsalted butter, cubed and cold
2 tbsp maple syrup, plus extra for decorating
1. Firstly make the apple mixture by placing the apple, caster sugar, vanilla and cinnamon in a pan over a medium to low heat, stirring often, until the sugar has caramelised and the apples are soft. Once soft take off the heat and mash with the back on a wooden spoon until it's the consistency you want, I went for an almost purée but still had some lumps of apple in. Set aside to cool.
2. To make the cupcakes preheat the oven to 180c and line a 12 hole muffin tin with cupcake cases. Combine the eggs, caster sugar, butter in a food processor, then add the flour and baking powder and combine again until everything is mixed well, and the mixture is smooth.
3. Transfer the cake mix to a bowl and tip half of the apple mixture in. Mix with a wooden spoon until evenly distributed in the mix. Fill the cupcake cases up about half way with the cake mix and bake in the oven for 20 minutes, or until cooked through. Set aside to cool on a wire rack.
4. Whilst the cakes are cooling make the frosting by combing the icing sugar, cream cheese, butter and maple syrup in a food processor until smooth, thick and creamy.
5. Once the cupcakes are almost completely cool, take a knife and cut a small circle out of the cupcake, going down about half way, fill the hole with a teaspoon of the leftover apple mixture and press the cut out bit of cake back on top. Repeat this for each cupcake.
6. Take the frosting and with a knife gently layer the top of the cupcake with frosting, smoothing the edges with the knife. Repeat for each cupcake. It doesn't matter if the middle (where the cut out bits are) looks a bit messy as we will pipe over these.
7. Take a piping bag and piping nozzle (if you have one, if not cut a hole in the bottom of the bag) and fill with the leftover frosting. Pipe a swirl in the middle, covering the bit that's cut out, and repeat for each cake. To finish drizzle a teaspoon of the maple syrup over each cupcake.
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