So… recently, Hummingbird Bakery and Emerald Street were running a ‘Cupcake Challenge’, which was to come up with a new flavour of cupcake! I entered with no success! Boo! However, my friends in the office loved my cupcakes and have asked me a handful of times to make them again!
The cupcake flavour I made up with a few tips from my mum was a brown sugar cupcake with a spiced apple custard filling and cinnamon cream cheese frosting. It is a perfect treat for sitting inside with a cup of tea on these (crazy) cold March days!! (Seriously… when is it going to get warm!?)
Here’s my recipe:
Ingredients to make 12 cupcakes:
Brown Sugar Cupcake:
200g plain flour
1 tsp baking powder
1/4 tsp salt
120g unsalted butter
290g light brown sugar
1/2 tsp vanilla extract
Spiced Apple Custard Filling: (this amount makes for more filling than 12 cupcakes)
5-6 golden delicious apples
2 tbsp caster sugar
1-2 tsp cinnamon
35g custard powder
250ml whole milk
Cinnamon Cream Cheese Frosting:
300g icing sugar
50g unsalted butter
125g cream cheese
1 tsp cinnamon
Sprinkle of ginger
Core, peel and cut up the apples. Put a large saucepan on a medium heat and add the apples, sugar, water, lemon, cinnamon and cloves. To boil down the apples will take at least 30-40 minutes. Stir it every so often to make sure it doesn’t burn.
Preheat the oven to 170°C. In a bowl, beat the butter and sugar until smooth. In a separate bowl, combine the eggs, buttermilk and vanilla extract. Add the flour, salt and baking powder to the butter mixture and then the egg and buttermilk mixture and combine until smooth.
Fill the baking cases two thirds of the way up with the batter and put them in the oven for 20-25 minutes or until the sponge bounces back when touched. Once the cupcakes are baked, leave them to cool.
When the apples are boiled down, in a bowl, mix the custard powder with the milk and add it to the apples. Stir well until the apples thicken into a custard filling. When this is done, take it off the heat.
To make the cream cheese frosting, beat the butter and icing sugar together and then add the cream cheese, cinnamon and ginger until everything is well incorporated. Beat it until it is light and fluffy.
To fill the cupcakes with the spiced apple custard, hollow out a small well in the cupcake and fill with a small dollop of the apple custard. Once you have filled all of the cupcakes, top them with the icing and either decorate with a walnut or gold sprinkles and voila!
Boil the kettle and enjoy! ;-)
(Small tip: you can enjoy the apple custard as a filling in pancakes too with a sprinkle of walnuts!