Thursday, 12 December 2013

Apple Crumble and Custard Cupcakes

Here's a cupcake that may not look like much on the outside, but has a heart of gold:

Moist apple cake, custard centre and a crispy crumble topping. 

Apple Crumble and Custard Cupcakes
Recipe by Tea, Cake and Create

Pre-heat oven to 180'C. Prepare muffin pans with 16 cupcake cases.

220g cake flour
150g light brown sugar
150g butter
50ml oil
4 eggs
4 med sized apples; peeled, cored and diced
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon

Place diced apples in a saucepan with 1/2 cup of water. Simmer until cooked. Mash coarsely.

Sift the flour, raising agents, cinnamon and salt together.

Cream together the butter and sugar. Add the eggs, one at a time. Add a tablespoon of the flour mix with each egg to prevent the mixture separating.
Pour in the oil and mashed apples. Mix briefly.
Add in the dry ingredients. Mix until just combined.
Spoon into the prepared cupcake cases.
Bake for 18-20 minutes or until a skewer inserted comes out just-clean.

Egg custard

(Can be made up to 5 days in advance).

5 egg yolks*
2 cups (500ml) milk
1/2 tsp vanilla extract
1/2 cup white sugar
1tbs white flour

Lightly whisk together the yolks and sugar. Add the flour, mix well. Set aside.

In a medium sized saucepan, being the milk and vanilla extract to the boil.
Remove from the heat and slowly pour this into the egg yolk mixture, stirring constantly.
Return this all to the saucepan and simmer on low heat for approx 5-10 minutes - stirring constantly - until the mixture thickens enough to coat the back of a spoon.
Remove from the stove.
(If you're not using the custard immediately, stir occasionally while the custard is cooling to prevent a skin forming on top. Store in the refrigerator once cooled.)

Place in a piping bag with a long narrow-opening nozzle attached (you'll find a picture of the one I use here). Insert the tip of the nozzle into the centre of the cupcake and squeeze.
I stop squeezing when the surface of the cupcake cracks open slightly from the pressure of its new contents.

Crumble topping

50g brown sugar
50g butter, melted
80g porridge oats (uncooked)
1tbs flour
1/2 tsp cinnamon

Mix all ingredients together.
Spread on a baking tray and bake in the oven at 180'C until golden brown.

Sprinkle over the top of the cupcakes once their custard centre has been put in.
Finish off with a dusting of icing sugar.

Happy baking!


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