A delicious flavored cupcake with apple slices is very lush and wet, just melting in your mouth. Give it a mouth-watering spicy aroma, adding seasoning for apple or pumpkin pie, to which harmoniously mix cinnamon, ginger, allspice, nutmeg and cloves. And the orange zest will dilute the spicy a bouquet of subtle citrus notes. A must-have ingredient for this cupcake. – caramel icing with nuts, and it certainly will not remain кусочка! 
Time: 4 час. 10 min. Difficulty: easy Servings: 10 – 12 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:
Cake
- 3 tbsp. premium flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp fine salt
- 1 and 1/3 Art. sugar + 1/4 tbsp. for apples
- 1.5 tsp ground spice mix for apple or pumpkin pirogue
- 4 large apples Golden Delicious peeled and cores and coarsely chopped (about 5 tbsp.)
- 3 large eggs
- 0.5 tbsp. vegetable oil
- 0.5 tbsp. sour cream
- Finely grated zest and juice (approximately 1/3 tablespoon) 1 orange
- 1 tbsp. l vanilla extract
- Special equipment: cake pan with hole 2.5 liter in the middle.
Caramel glaze
- 0.5 tbsp. Sahara
- 1 tbsp. l corn syrup
- 0.5 tbsp. fat cream
- 3/4 Art. pecans, toasted and coarsely chopped
- 0.5 tsp vanilla extract
- A pinch of fine salt
Recipes with similar ingredients: premium flour, apples, apple pie seasoning, Orange zest, pecans, eggs, cream, sour cream
Recipe preparation:
- Preheat the oven to 175 ° C. Lubricate the cake pan liberally. butter and sprinkle with flour.
- In a large bowl, whisk the flour, baking powder, soda, salt, 1 and 1/3 tbsp. sugar and 1 tsp. seasonings for the pie. Mix apples with the remaining 1/4 tbsp. sugar and 0.5 tsp seasonings for apple pie. In another bowl, beat eggs and vegetable oil. Stir in sour cream, orange zest, juice and vanilla. Overfill egg mixture into dry ingredients and mix with a wooden spoon, to mix the ingredients, but the mixture was still a little lumpy.
- Using a slotted spoon, pour about 0.5 tbsp. apples to the bottom of the mold for a cupcake. Pour about a third of the dough on top. Repeat the same most, alternating the dough and apples, ending with the dough.
- Bake a cupcake until it lags behind the walls of the mold and the wooden skewer inserted in the center of the cupcake will not come out clean, about 1 hour and 15 minutes. Cool for 10 minutes and put the cupcake on a grid mounted above the pan. Cool. Cupcake can bake the day before serving.
- Make caramel: mix sugar, corn syrup, and 2 tbsp. l water in a small pan. Bring to a boil over moderate heat. and cook by shaking the pan, but not stirring with a spoon until sugar will turn into caramel of dark amber color, about 15 minutes.
- Remove the pan from the stove and carefully pour in the cream (be careful, the mixture will begin to spray). Add pecans, vanilla and salt. Cool to make the caramel thick and syrupy, then pour the cake evenly and cool so that the caramel freezes. Note We prefer to bake this cupcake one day before serving, so that its taste and texture ripen. If you bake it in advance, caramel on serving day.
