You know what’s better than one baked good? Two of them combined into one!
A light and flavourful apple brown sugar cupcake, filled with a homemade chunky apple filling, topped with a creamy vanilla buttercream and finished with a homemade brown sugar crumble and more of the chunky apple filling.
Now the weather is cooling down, it’s the ideal time to make more filling and comforting foods – these cupcakes are perfect. The use of spices, brown sugar and apple really make these cupcakes feel a little more seasonal.
Anyway, let’s get started, shall we?
1 Large cooking apple, chopped into small cubes.
30-50g Granulated sugar (use the amount of sugar that suits you best).
90g Butter, room temperature.
90g Dark brown sugar.
1/2 tsp Vanilla extract.
90g Plain flour.
1/2 tsp Baking powder.
Pinch of salt.
1/2 tsp Ground cinnamon.
1/4 tsp Ground mixed spice.
20g Freeze dried apples.
125g Butter, room temperature.
250g Icing sugar.
1 tsp Vanilla extract.
35g Granulated sugar.
35g Dark brown sugar.
50g Plain flour.
Before you get started on they recipe, you’ll want to do some prep work. Weigh up all of the ingredients, grab any equipment you may need, such as a stand mixer and food processor and line your trays/cupcake tray with parchment/cases. It’s also the perfect time for you to preheat your oven to 180˚c/350˚f
You can start where you like regarding the recipe, I would recommend that you make the apple filling to start, as it will need time to cool down.
To make the apple filling, take a large cooking apple and peel, core and cube. Then place into a medium-large saucepan and add in the sugar and water, heat over a medium-high heat and just cook until the apples have soften and the sugar/water have made a thickened syrupy consistency.
Transfer the apple filling into a jar until it’s needed, later on.
To start on the crumble, you’ll want to place the plain flour, granulated sugar and dark brown sugar into a bowl and mix them together.
Once they are combined, you can then add the butter, which is in small pieces. Once all the butter has been added, you can rub it together until the butter has been incorporated and the mixture has become crumblier looking – now you can add in the oats, stir until they have been incorporated.
Remove the crumble from the bowl and place onto a lined baking tray. If your crumble has lumps that are large, use a silicon spatula to break them down into smaller bits. Bake the crumble in the oven until it’s well coloured – around 10-12 minutes.
Now you can start on the cupcake, which is super easy. Take the butter and dark brown sugar and beat together until they are well combined – they’ll be lighter and fluffier in colour and consistency.
Then you can go ahead and add in the egg and vanilla extract and mix that in until it’s fully incorporated.
You can then go ahead and give the bowl a good scraping down, just to incorporate any bits that may not have been fully worked in from earlier on.
Add the the plain flour, baking powder, salt, ground cinnamon and ground mixed spice along with the freeze dried apple pieces. Mix it all together until everything is combined and there isn’t a trace of a single ingredient.
Give the bowl another good scraping down, just to incorporate any bits that may not have been fully worked in from earlier on.
Grab your cupcake tray you lined with cases earlier on and spoon the cupcake mixture into the cases – filling them around 2/3 or 3/4 of the way full. Then you can place them into your preheated oven and bake fr 20-22 minutes (or when a tester comes out clean, when inserted into the centre).
While your cupcakes are in the oven, it’s the ideal time to make buttercream (which is really easy).
Take a mixing bowl and place in the butter and beat that until its lighter and fluffier in colour and consistency (around 5-7 minutes), then you can scrape the bowl down and add in half of your icing sugar – mixing until it has been fully incorporated, then scrape down and repeat with the second half of the icing sugar.
Add in the vanilla extract and mix until its fully incorporated – set aside until you need it later on. I like to place my buttercream into my piping bag, fitted with a nozzle.
Now that everything is made, wash up and have a general clean up. Allowing everything to cool down fully before you use it.
Once everything has been made and has cooled down, you can start to finish the cupcakes off.
I like to start by coring out the centres of my cupcakes using a cupcake corer (feel free to use an apple corer, which works just as well). Then taking a generous teaspoonful of the apple filling and filling the centre of the cupcakes – repeat this for all 6 cupcakes.
On top of the filled cupcakes, you can pipe on your buttercream – you do this however works best for you. I just went with a very straightforward and simple swirl.
While the buttercream is still tacky, you can take spoonfuls of the crumble mix and press it around the edge of the buttercream, ensuring theres a good coating of the crumble.
Then to finish, you can take a small amount of the apple filling and spoon some on top of the cupcakes and you’re done!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.