Apple cupcakes with streusel, apple buttercream & caramel
Heavenly spiced apple cupcakes with dreamy buttercream, addictive struesel topping and caramel sauce - to die for!
Servings: 12large cupcakes
Author: Lucy Parissi
For the apple sauce
3large cooking applespeeled and cubed
75g| 2.5oz dark brown sugar
1/4tspfreshly grated nutmeg
juice of half a lemon
For the cupcakes
150g| 10.3oz plainall purpose flour
150g| 10.3oz caster sugar
100g| 7oz ground almonds
1/2tspbicarbonate of soda
300g| 10.5oz apple purée
80ml| 2.7 fl oz vegetable oil
100g|7oz plainall purpose flour
60g| 2oz soft light brown sugar
85g| 30z cold unsalted buttercubed
500g| 1lb icing sugar
160g| 10.6oz unsalted butter at room temperature
3tbspapple puréeremaining purée
Salted CaramelI used Dr Oetker Easy Fill Cake Centres
Dr Oetker wafer flowers to decorate
Preheat your oven to 180 C/ 350 F. Line a 12 hole muffin tin with large cupcake cases.
Put all the ingredients for the apple purée in a saucepan and bring to the boil over medium-low heat. Keep stirring until the apples are soft and breaking up. Transfer to a blender or food processor and liquify until you have a smooth velvety purée. Transfer to a bowl and allow to cool.
To prepare the streusel topping, put all the ingredients in a large bowls and mix until combined. Rub the butter into the ingredients using your fingers until large clumps form. Spread over a large tray lined with baking paper and bake for 10-15 minutes. Remove from the oven and allow to cool completely. Either break up into smaller crumbs using your fingers or process briefly in a mini chopper until finely ground. Set aside.
Make the cupcakes. Put the vegetable oil, eggs and apple purée in a food processor or bleder and pulse until liquidised.
Put all the dry ingredients in a large bowl and stir together with a fork. Add the wet ingredients and fold together with a spoon, making sure you scrape the bottom and sides of the bowl.
Divide the batter evenly between the muffin cases, filling 2/3 of the way up.
Bake in the centre of the oven for about 20 minutes (less if you are using smaller cases). The cupcakes are ready when firm on top and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
Make the buttercream. Put all the ingredients apart from the double cream in the bowl of your stand mixer. Start mixing on lowest speed setting, incresing to maximum once the ingredients are incorporated. Add the double cream and mix until you have firm peaks.
Use a palette knife to smooth some frosting over the cupcakes. Dip into the streusel topping. Transfer the remaining buttercream into a piping bag fitted with a large star tip and pipe frosting over the cupcakes.
Serve drizzled with salted caramel sauce and decorate with wafer flowers.
Instead of streusel topping, you could use gingersnap cookies processed to a powder.