I didn't realise that apples can either be for 'baking' or 'eating' - these ones are clearly for baking, but they have a beautifully strong apple taste which blended well with the spices I added to the mixture for warmth.
I ended up coming up with Caramelised Apple and Cranberry Cupcakes topped with Dark Brown Sugar Frosting and a handmade sugarpaste apple.
If you want to recreate these cupcakes, here's the recipe:
Caramelised Apple and Cranberry Cupcakes
- 250g unsalted butter (room temperature)
- 6 large green baking apples (peeled and finely grated)
- 2 tsp vanilla essence
- 4 large eggs
- 150g dried cranberries
- 3/4 cup apple cider
- 2 1/2 cups caster sugar
- 2 1/2 tsp baking powder
- 2 1/2 tsp baking soda
- 4 cups plain flour
- Pinch of salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 cup dark brown sugar
- 1/2 cup sour cream
Dark Brown Sugar Frosting
- 250g unsalted butter (room temperature)
- Eggwhites from 2 large eggs
- Pinch of salt
- 2 cups dark brown sugar
Preheat the oven to 175C. Melt 50g butter in a nonstick pan over a medium heat and add vanilla essence. Cook for 1-2 mins until the butter is lightly browned then stir in grated apples, cider and 1 cup of caster sugar. Reduce to a low heat and simmer for about 15 minutes, stirring occasionally. Once the apples are golden and translucent and most of the liquid has evaporated, remove pan from heat and allow apples to cool.
Stir flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger in a bowl to combine. In a separate bowl, beat 200g butter, 1 1/2 cups of caster sugar and the dark brown sugar on a high speed until the mixture is light and fluffy, then reduce the speed and add eggs one at a time, beating well after each addition. Mix in the flour mixture in 3 batches, alternating with the sour cream. Lastly fold in the caramelised apples and cranberries.
Divide mixture between 24 holes in a lined cupcake tray, remembering to only fill cups about 3/4 full. Bake cupcakes for about 25 minutes until the tops are golden brown then remove them from the oven and let them cool on a wire rack.
In the meantime, prepare the dark brown sugar frosting by whisking egg whites, dark brown sugar and salt in a heat proof bowl over a pan of simmering water for about 5 minutes. Next transfer the mixture to an electric mixer and beat on a high speed for 5 minutes or until soft peaks form. Reduce the speed and gradually add the butter until it is well combined and the frosting is smooth and glossy.
Once the cupcakes are cool, spread the frosting onto the cupcakes and decorate as desired. Store them in an airtight container to retain freshness.
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