When I think of the cool month of October, images of long walks along the canal, crunching my way through a carpet of brown leaves come to mind… or watching little birds flit and hop about as they find twigs and moss for their nests, or drinking mulled cider by the fire and enjoying warm apple crumble with whipped cream on a crisp Sunday afternoon…
This week I set to work making apple crumble and cinnamon cupcakes, which if eaten still warm and with a “bolé” of apple cider, are to die for! You can find my recipe below, I hope you enjoy them as much as I did!
- 4-5 large apples (sweet or sour, they are both delicious!)
- 100g flour
- A pinch of salt
- 100g caster sugar (+ 100g for the apples)
- 100g butter (+ 30g for the apples)
- 2 large eggs
- 2 teaspoons of baking powder
- A pinch of baking soda
- A few drops of natural vanilla essence (+ a few drops of the apples)
- A teaspoon of ground cinnamon (+ a pinch for the apples)
For the crumble
- 70g caster sugar
- 70g butter
- 100g flour
For the icing
- 150g mascarpone
- 50g icing sugar
- A pinch of cinnamon
- A few drops of apple syrup
Preheat the oven at 180°C (350°F or thermostat 6) and put it onto “grill”. Grease the cupcake moulds. Peel and cut the apples into slices and put them into a large frying pan. Add the butter, sugar, vanilla extract and cinnamon. Cook until golden brown on medium heat or until caramelized. Once the apples are done, add a pinch of baking soda, mix well and reserve for later.
Meanwhile, in a large mixing bowl, mix the softened butter and sugar and beat until creamy and white. Then add the eggs one at a time, the vanilla extract and cinnamon. Put in the dry ingredients, and finish by adding the apples to the mixture. Beat again until smooth.
Put a small spoon of apple mixture into each cupcake mould and cook for 10-12 minutes or until the tip of a knife comes out clean.
Meanwhile, mix the flour, butter and sugar together making large movements with a fork so as to make the “crumble” for the top of the cupcake. Bake the crumble for about 5-7minutes at 200°C (400°F) on the “grill” position. Take the crumble out when it’s nice and brown and crunchy. Let it cool off for about 15 minutes.
Then, beat the mascarpone with a whisk or electric beater and add the icing sugar, pinch of cinnamon and the apple syrup for flavour. The mascarpone should be creamy and smooth yet firm.
TIP: Be careful not to put too much apple syrup as this will make your icing runny and will make the piping process more complicated and less precise.
Start piping your icing carefully onto each cupcake and sprinkle some crumble on top of each one. The added crunch will go nicely with the fluffiness of the cupcake and the soft, creamy icing.
Add a second layer of icing to the first to make a beautiful rose. For those who prefer a single layer know that the effect is just as beautiful!
Don’t forget to pour yourself a cup of warm apple cider as you take your first bight out of these delicious cupcakes and don’t hesitate to share them with friends for afternoon tea: I garantie you’ll spend a wonderful moment!
I hope to see you back here next week as I’ll be making spooky hallowe’en cupcakes!
- Many thanks to Stewart Abela for providing me with such beautiful nature pictures!