Apple doughnut cupcakes

Yesterday I asked Mr X if he would prefer me to make apple cinnamon cupcakes or jam doughnut cupcakes. After I described each of the recipes, he came up with his own idea - a combination of the two.


I made them two ways - the first 12 I popped in the oven without the apple filling. Then once cooled I cut a hole in the top and filled it with apple mixture before replacing the top. The second batch I baked the apple filling into the cupcake. Both worked well - the cupcakes where apple mixture is added before baking is obviously easier/quicker, but filling after baking enables you to add more. Mr X preferred them with apple added post baking.


Makes 24.


Apple filling
Ingredients:
3 apples, peeled, cored and finely chopped
3/4 cup brown sugar
1 tablespoon cinnamon
2 1/2 tablespoons cornflour
7 tablespoons butter


Method:
Melt butter in pan and add apples, stirring for two minutes. Add sugar, stir until dissolved. Add cinnamon and stir thoroughly, then add corn flour to thicken. Cook for a further five to seven minutes.


Note - this makes more mixture than you need. You could reduce it by half if you want, or use the leftovers for something else.


Cupcakes
Ingredients:
1 1/4 cup sugar
1/2 cup brown sugar, firmly packed
3 cups plain flour
2 tbs baking powder
1/2 tsp salt
1 tbs cinnamon
3 XL eggs (or 4 large)
2 tsp vanilla essence
1/2 cup plus 2 tbs milk
2/3 plus 2 tbs apple sauce/puree


Preheat the oven to 176 degrees C and grease and line cupcake pans with 24 liners.


Combine butter and sugars in a bowl and beat until fluffy, about 2 minutes.
In a second bowl sift in flour, baking powder, salt and cinnamon.
Add eggs to the butter and sugar mixture one at a time, beating mixture after each egg is added.
Mix the vanilla and milk in a measuring jug. Measure out the apple puree mixture and set aside. Note - do not combine the milk with the apple puree.
Add a quarter of the flour mixture to the batter, beat to combine. Next, add half the milk, beat again. Add another quarter of the flour mix and beat, before adding the apple puree. Repeat flour and milk steps again, ensuring you end with flour mixture. Scrape down the sides of the bowl before giving the batter one final quick mix until just combined.


Filling with apple post baking:
Fill each cupcake liners 3/4 full. 


Filling prior to baking:
Fill each cupcake liner 2/3 full. Add a teaspoon of apple filling to centre, then fill with additional batter until just over 3/4 full. 


Prior to baking, add a piece of apple filling to top of the batter for decoration.


Bake for 17-20 minutes, or until cupcakes are lightly golden and toothpick comes out clean.


Leave to cool for 10-15 minutes.

If adding mixture post baking, click here for instruction :)


Melt 4-5 tablespoons of butter in a small bowl. Place 1/4 cup sugar in a separate bowl. Lightly brush a cupcake in butter, then roll in sugar. Repeat with remaining cupcakes. Use more butter/sugar if required.

Shoeboxgirl