“For this purely American dessert, cupcakes, we took the basis of your favorite holiday cake, and divided it into portions. Nothing that we undertook to make out the pie into components, everything turned out well, “- so decided the team of cooks. The top when baking it becomes lush and hides the filling in itself, these are apples with cinnamon, muffins can be garnished with whipped cream and sour cream. друзьями: 
Time: 2 час. 30 min. Difficulty: easy. Quantity: one 2 cupcakes. Recipes used. volumetric containers: 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 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cupcakes
- 1.5 tbsp. premium flour
- 1.5 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp grated nutmeg
- 1/4 tsp fine salt
- 3/4 Art. granulated sugar
- 2 large eggs at room temperature
- 165 gr. melted butter
- 2 tsp vanilla extract
- 1/2 tbsp. milk, plus 1 tbsp. l for lubrication
- Special equipment: pastry bag or large zip pack
Filling
- 3 medium apples, core, peel and chop into pieces of 0.3 cm.
- 3 tbsp. l granulated sugar plus for sprinkling
- 1 tbsp. l lemon juice
- A large pinch of ground cinnamon
- A pinch of fine salt
- 2 tbsp. l (30 gr.) Butter, plus melted butter for lubrication
- 2 tsp flour
Whipped cream
- 3/4 Art. fat cream
- 2 tbsp. l powdered sugar
- 1 tbsp. l sour cream
- Ground cinnamon to sprinkle
Recipes with similar ingredients: premium flour, eggs, cream, sour cream, milk, vanilla extract, apples, nutmeg, cinnamon
Recipe preparation:
- For filling. Melt the butter in a medium pan over moderate heat. Add apples, sugar, lemon juice, cinnamon and salt, and cook, stirring frequently, for about 6 minutes, until apples will become soft but still resilient, and the liquid will start slightly to boil. Add flour and stir until fluid thickens. Remove the pan from the heat and let the filling cool completely. Spread between 12 molds. Set aside.
- Place the grate in the center of the oven and heat to 170 ° C. Cover paper tartlets with a 12-piece muffin pan, coat with non-stick cooking spray.
- For cupcakes. In a medium bowl, mix the flour, baking powder, cinnamon, nutmeg and salt. In another medium capacity, whisk sugar and eggs for about 2 minutes. to a light creamy texture. Continuing to whisk, gradually introduce melted creamy oil, then add vanilla. Set medium-low speed mixer and add half the flour mass. Add milk, then the remaining flour mass. Do not beat too long. The dough will be liquid, as for pancakes; pour it into a measuring cup to it was easier to fill in cupcake forms.
- Divide the dough into prepared molds. Top add to each form of apple filling. Bake for 15 minutes. (cupcakes will be quite lush). Remove the mold from the oven, lightly grease the muffins top with melted butter and sprinkle with sugar. Keep baking yet 6-8 min., While the tip that rises around the filling is not starts to spring when pressed. Cool cupcakes in shape a few minutes, then shift to the grate for full cooling down.
- For topping. In a medium capacity, beat with a mixer on moderately high speed cream, icing sugar and sour cream to the formation of soft peaks. Put in a pastry bag or bag with clasp (trim the tip). Squeeze a serving of whipped cream on each cupcake (do not cover the entire surface) and sprinkle cinnamon.
