On my birthday a few weeks ago, SS got me a heavily researched variety of outstanding cookbooks. I can’t help but wonder the dual intent, for the very fact that- who might benefit from testing the recipes? He did however manage to get me this fantastic book by the incredible Isa Chandra Moskowitz whose recipes I have to admit, ALWAYS work. It is from here, as a thank you to SS, did I pluck out this Apple Pie Cupcake recipe, to combine my love for cupcakes with SS’s love for cinnamon. I did a little change- instead of whipping up a butter and sugar heavy frosting; I opted to dollop over a tablespoon of salted caramel over each warm cupcake, and added a few sprinkles for fun. Here is it. Makes 12 regular sized cupcakes.
Ingredients:
1. 2 tart, firm cooking apples (try Granny Smith or Northern Spy)
2. 2 tbs brown sugar
3. 1 tbs unsalted butter
4. 1 cup milk
5. 1 tbs lime juice
6. ½ cup canola oil
7. ¾ cup granulated sugar
8. 1 tsp grated lemon zest
9. 1 tsp vanilla bean extract
10. 1 ½ cup all purpose flour
11. 1 ½ tsp baking soda
12. ½ tsp baking powder
13. ½ tsp salt
14. 2 tsp ground cinnamon
Method:
1. Preheat the oven to 350*c and line the 12 cup muffin tin with paper cupcake liners.
2. Core and dice the apples into small pieces, leaving the skin on. You should have about 1 2/3 cups of diced apples.
3. Heat the brown sugar and the butter in a heavy skillet over medium heat, and stir regularly until the mixture begins to bubble. Add in the apple pieces and stir well to cover all the pieces with the bubbling juices of the sugar. Cook the apples for about 12 minutes, stirring occasionally. Remove from heat and leave to cool while you make the batter.
4. In a large bowl whist together the milk and the lime juice and leave to curdle. Add n the canola oil, sugar, zest and vanilla, and beat well. Sift in the flour, baking soda, baking powder and salt. Add in the cinnamon. Mix well. Fold in the apple mixture (which should be at room temperature by now).
5. Fill in the cupcake liners till 3/4th full, and bake for 20-22 minutes or until a toothpick inserted into the centre of the cupcake comes out clean.
6. When the cupcakes are done, remove them from the oven and cool on wire racks. Drizzle with a tablespoon of salted caramel for the perfect finish.
Feedback:
1. Since the apples are a fresh fruit (duh), it’s important to eat these ASAP! The skins will change colour and not be as attractive after 2 days. So, you have 48 hours. Starting……………now!
If you liked this post, you may also like:
