Sunday, 10 October 2010

Apple and Cinnamon cupcakes

This recipe comes from one of my newer purchases “
Love Bakery – cupcakes from the heart”.
I know, I know… it’s unlike me to buy a cook book…..ahem. This particular recipe is listed as a breakfast cake, which even I think is pushing it a little!

I wanted to make an apple cupcake and I liked the way this used grated apple ensuring a flavoursome, moist sponge – it keeps well too.
I was toying with a similar recipe I’d come across elsewhere that used virtually the same cake but with a streusel topping. I left the decision to the CCM (Caked Crusader’s Ma) who went for this one as it had buttercream and cinnamon (these are two magic words for the CCM).

This cupcake is a classic example of strong, simple flavours working well together.
I pondered whether to core the cupcake and add some apple puree but it really doesn’t need it.

On remov
ing these little cakes from the oven I did something I can’t recall ever doing before – I ate one of them. It wasn’t a problem as the mix made so many more cakes than I expected (I’m wondering whether my cases were small as I got 20 when the recipe stated 12, and I’m not exactly known for being mean with my cake!). The sponge is light as air – seriously; the only way you know you have anything in your mouth is because of the strong apple and cinnamon flavour. It’s incredible; I’ve never tasted a sponge like it. The next day it was very different – the sponge turned squidgier; it was just as delicious but a notably different texture – more like a mega-moist doughnut. So if you want them airy and spongy eat on the day of baking; if you like the sound of apple sponge doughnuts, make a day in advance!

The sponge is particularly good and I’m already thinking of other ways to use it – maybe with a custard based frosting.
Or perhaps as a larger, sandwich style cake with the buttercream between the layers.

For some extra flavour and texture I soaked some chopped apple and sultanas in apple liqueur and added this to the top of half my cupcakes.
The fruit looked like a pared-down mincemeat:

On the cupcakes topped with fruit, I piped a nest of buttercream....

...and then filled it with goodies!

You might just be able to make out the liqueur trickling down into the sponge in this shot:


For the cupcakes (the recipe said this makes 12 cupcakes but I actually got 20!):

125g unsalted butter, at room temperature
140g caster sugar
2 eggs
200g self raising flour
1 teaspoon baking powder
3 tablespoons milk
2 apples, peeled, cored and grated
2 teaspoon ground cinnamon

For the buttercream(I found this was plenty – even though I got 20 cupcakes!):

125g unsalted butter, at room temperature
300g icing sugar
1 tablespoon milk
2 tablespoon honey
½ teaspoon ground cinnamon

Optional, to decorate: dried apple and sultanas (I soaked mine in apple liqueur but apple brandy or even plain rum or brandy would work just as well)


Preheat the oven to 180˚C/fan oven 160˚C/350˚F/Gas mark 4.

Line two cupcake pans with paper cases; this mix will make 20 generous cupcakes.

Beat together the butter and sugar until pale and fluffy. Don’t skimp on this stage as you’re beating air into your batter.

Gradually beat in the eggs.

Gently stir in the flour and baking powder – don’t over mix.

Gently stir in the milk.

Add the grated apple and cinnamon and stir into the batter until combined. Make sure that you’ve incorporated all the batter from the bottom of the bowl as you want the apple distributed evenly throughout the sponge.

Spoon into the paper cases and bake for approximately 20-25 minutes or until a skewer inserted into the centre of the cupcakes comes out clean. Mine took 20 minutes.

Leave the cupcakes to cool on a wire rack, removing from the tin as soon as you can safely do so.

Once cool, the cupcakes will store overnight in an airtight container.

To make the buttercream: beat the butter until fluffy and pale.

Add the sifted icing sugar and milk and continue to beat until light and well combined – I always place a little of the mix on my tongue and press to the roof of my mouth; if it tastes grainy it needs more beating.

Beat in the honey and cinnamon.

Pipe onto the cupcakes and decorate, if required with the dried apple and sultanas.

Bask in the glory at the wonderful thing you have created.



cupcake claie said...

As always on a Sunday I wake up knowing that today is your blog day. I am sure you are one of the only people who bakes more than me! I then started to wonder what time you would blog your latest treat. I discovered that most of your blogs are at 16.30, or shortly after, is this on purpose? I hope this doesn't make me sound too mental, I just really like baking and your recipes are always fab! X

The Caked Crusader said...

Hi Cupcake Claie

I always tend to update when we've had our afternoon tea and eaten the cakes! It will usually be somewhere between 4-5.30pm that I then blog about it...while the flavours are still fresh in my mind (and mouth!)
Glad you enjoy the site - happy baking!

I heart cupcakes said...

These look and sound gorgeous. Your piping looks really good too :)

I got the Love Bakery book on Friday and am so upset I had to leave it at work as was going out straight after work. I wanted to bake from it today but will do it in the week now! I think I'm going to start with the rhubarb and custard - had one from the bakery y'day and it was divine!

Btw are you coming to Cupcake Camp?

Beth (Jam and Clotted Cream) said...

the buttercream sounds amazing

Baking Addict said...

I think I'll have to get this book. The cake looks and sounds amazing. Love the flavour pairings and the piping is great.

Margaret said...

I haven't come across this book before CC. The cupcakes are perfect for autumn/winter and would be lovely at Christmas too.

freerangegirl said...

These look delicious. I love cinnamon so it's always good to find a new way to use it - love the piping it makes them look very special!

Diana said...

These look heavenly! I have a favorite apple cupcake recipe that is similar but has maple syrup and pecans in the batter. I'm going to try this recipe. Apple doughnuts? Yes please

Helen @ Fuss Free Flavours said...

They look great.

Will you be baking extra chocolate cakes this week in honour of chocolate week?

Cakelaw said...

These look fabulous - love the flavours.

Les rêves d'une boulangère (Brittany) said...

These look incredible! So comforting and moorish. I can just imagine being unable to resist the thick buttercream and those nuts too. Fabulous recipe my friend.

Maria♥ said...

Uh oh another book to check out! These cupcakes look and sound amazing.


Scarlett said...

Another great recipe -thanks! the twist with the appley topping looks fab too!

Please Do Not Feed The Animals. said...

Oh they look beautiful!

Ranner said...

These do sound great - perfect for the season. Do you have the conversion to US measurements for this recipe? Many Thanks!

The Caked Crusader said...

Hi Ranner

'Fraid I don't have conversions. When I need to convert from cups to grams I use this site:

Hopet his helps

Ranner said...

Thank you - This will help.

Choclette said...

I'm with the CCM - cinnamon buttercream - but why haven't I tried this yet. How do you get it to look so light & creamy - my buttercream never comes out looking like this. Guess the secret is in the beating - must try harder!

Anonymous said...

will have to try these, would be interested to see what you thought of the oreo cupcakes from this book as we have somewhat of an addiction to them in our house!! Nikki PS also like to try anything that is cake and can be construed also as health food!!!

Sam said...

The sponge recipe sounds fantastic, the grated apple must make them so tasty! Your buttercream looks amazing too!

Antonia said...

These are so beautiful - I love the topping with apple liqueur. I'm not sure these would pass as a breakfast muffin (...though with something this good I'm sure I'd happily much one for breakfast when noone was looking). What a great flavour combination.

Danielle said...

Oh my god I just made cupcakes like this today! Yours look better though. How do you get such a good swirl of frosting on top? What tip do you use?

The Caked Crusader said...

Hi Danielle

Thanks for your kind comment. I used a medium, round tip for my buttercream.

Hope this helps

Katie said...

Wow! My idea of cake heaven. Adore the sound of the apple liquor soaked fruits for the top. Going to try this!

blackbookkitchendiaries said...

i really love the fluffy frosting:) looks so yummy! i have this bookmarked now, thank you for sharing this.

coco cooks said...

Beautiful perfect Fall flavors.

I heart cupcakes said...

Hey Sam
Did you see you were featured on Cupcakes Take The Cake? I think I may make these this week as I bought the wrong apples and need to use them up!

Nikki said...

I made a traybake version with this recipie that turned out wonderfully. thanks for the recipe

Anonymous said...

These are absolutely delicious!! Made them with your exact measurements but I was lucky to even get 12 :-( Never mind, will just have to make twice as much :-D

sarah said...

i dont know how to get the measurements ): i wanted to use this recipe in my foods class but its in grams and i dont know how to convert it!

Anonymous said...

Is the apples you use eating apples or the traditional cooking apple? I'm dying to make these! X

The Caked Crusader said...

Hi Anonymous

It's eating apples. Happy baking!

Anonymous said...

These look delicious. Please can you tell me what type of apple you used in this recipe? Does it need a cooking apple like Bramley or an eating apple like Braeburn?

The Caked Crusader said...

Hi Anon

Any eating apple will do - I usually use a pink lady, braeburn or granny smith. Bramleys are best avoided as they tend to break down on cooking, and you don't want that here
Happy baking

Anonymous said...

the cupcakes were not very sweet and the icing tasted like cheese. not impressed.

Anonymous said...
This comment has been removed by a blog administrator.
Anonymous said...

Hi, just made these cupcakes and they are fab. I also got 20 cupcakes which makes this recipe even better. I added ground walnuts too for an extra taste.Thank you for a great recipe I am sure these cupcakes will be a nice Christmas treat.

Happy Christmas!

sarabennett78 said...

I have made these previously using this exact recipe and all I can say is THANK YOU! It was in the fall last year and was feeling far too lazy on a sunday to make apple pie :) And they turned out so moist and delicious I almost couldnt believe it!! Thank you for sharing and I will be pinning to Pinterest so others can find and use this recipe as well!
SB :)