Apple cupcakes decorated with cookies with ornament

Decorated apple cupcakes – detailed cooking recipe. Share with friends: Food Photography: Ryan Dausch Time: 1 hour. 45 minutes Complexity: medium Quantity: 12 cupcakes Recipes use measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Cupcake Apple Filling:

• 1 tbsp. l (15 gr.) Unsalted butter
• 2 large, golden yellow apples, peeled and chopped cubes
• 2 tbsp. l brown sugar
• 1 tbsp. l wheat flour
• 1 tbsp. l bourbon (or water)
• 1 tbsp. l water – you can add, if necessary
• 1/2 tsp ground cinnamon

Cupcake dough:

• 1 and 1/4 Art. premium wheat flour
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 110 gr. melted unsalted butter
• 1/2 tbsp. Sahara
• 1/2 tbsp. brown sugar
• 1/2 tbsp. sour cream
• 2 large eggs
• 1 tsp vanilla extract

Cupcake decorations (wicker cookies, glaze):

• 1 sheet of shortcrust pastry for a cake about 0.5 cm thick.
• 1 large egg, slightly beaten
• 1 tbsp. l granulated sugar
• 1 tbsp. fat cream
• 1/2 tbsp. sour cream
• 1/2 tbsp. powdered sugar

Recipes with similar ingredients: apples, premium flour, eggs, sour cream, brown sugar, cinnamon, vanilla extract, bourbon

Recipe preparation:

1. Cooking the filling: melt the butter in a small stewpan over medium heat. Add apples, brown sugar, flour, bourbon, water and cinnamon. Cover and cook, often stirring until the apples are soft and the sauce is thick, about 10 minutes. (Add some more water if the apples are stuck.) Remove from heat, set aside.
2. Making cupcakes: Preheat the oven to 180 ° C. Prepare 12 cupcake muffins. In the bowl medium-sized mix flour, cinnamon, baking powder, baking soda and salt. In a large bowl, beat the melted butter, granulated sugar, brown sugar, sour cream, eggs and vanilla. Add flour mixture and stir until the resulting mass becomes homogeneous.
3. Spread the dough into prepared cupcake tins, filling each two thirds. Bake for 12 minutes, then remove from the oven. Put 1 tbsp. l apple filling on top of each cupcake and bake until the cupcakes brown on the edges, about 8 minutes (ideally cupcakes should look a bit wet). Let cool for 5 minutes on a baking sheet, and then transfer cupcakes to a stand to cool completely.
4. Making dough braids: line a baking sheet parchment paper. Put shortbread dough on chopping board. Cut into strips with a width of 0.5 – 1 cm. And lay out a mesh pattern. Cut 12 circles with a diameter of 5 cm. From the resulting mesh with help of a manual stamp for cookies; put on prepared a baking sheet. Spread with beaten egg and sprinkle with coarse sugar on top. Bake until golden brown, about 15 minutes. Give cool completely on a baking sheet.
5. Preparation of glaze: whip cream, sour cream and icing sugar in a large bowl with a mixer at medium speed to obtaining forms of hard peak, within 4 minutes. Spread with glaze each cupcake, decorate with wicker cookies.