National Cupcake Week – apple and cinnamon cupcakes

I’m not quite sure how it gets decided that there will be a National Cupcake Week, but not for one minute does that stop me jumping on the bandwagon and getting my metaphorical baking hat on.

It was pretty easy to decide what type of cupcakes to make, after I was gifted with a lovely bag of apples fresh from my bosses garden…

I found this recipe on What The Fruitcake?! and decided to go with the basic sponge, but skip the caramel filling and swap the cream cheese icing for a brown sugar cinnamon buttercream. As I had lots of apples I also make caramelised apple slices to go on top, which give them a nice bit of colour!

I warn you, these cupcakes smell AMAZING when they are baking and it took a lot of willpower to stop myself devouring them the minute they were baked.

I took these into work and also to visit some family, and everyone seemed to like them. I maybe went a bit over the top with the cinnamon dusting, but I think it’s a good balance to the sweetness!

Apple cupcakes with cinnamon brown sugar buttercream:

For the sponge (recipe from What The Fruitcake?!)

  • 1 cup of peeled, cored and finely diced apples (this worked out at 2 small apples for me)
  • 45g butter
  • 1/2 cup caster sugar
  • 1/4 cup light brown sugar
  • 1 egg
  • 3/4 cup apple sauce
  • 1 cup plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
Beat together the butter and both sugars until creamy and smooth. Beat in the egg, then half the apple sauce. Mix together the flour, baking powder, bicarbonate of soda, cinnamon and nutmeg and sift half into the batter. Mix well, then add the rest of the apple sauce. Beat until combined, the fold in the remaining flour mix and chopped apples. Divide between 12 large cupcake or muffin cases and bake at 180 degrees for approximately 18 minutes, or until a skewer comes out clean.
For the icing
  • 125g unsalted butter
  • 125g light brown sugar
  • 125g icing sugar
  • 2-3tsp cinnamon, plus extra to dust
Beat together the butter (softened) and brown sugar until well mixed. Sift in the icing sugar and beat for a further 5 minutes, until really light and delicious. Add in the cinnamon to taste, then spread on top of the cooled cupcakes. Dust with a bit more sieved cinnamon.
For the caramelised apples
  • 1 small apple, cored and cut into 12 slices
  • 10g butter
  • 1 tbsp caster sugar
Heat the butter in a saucepan until melted, then stir in the sugar until dissolved. Add in the apples and keep stirring until they caramelise, maybe 5 minutes. It seems like it’s going really slowly then all of a sudden they turn golden, so keep a close eye and keep stirring! Tip onto a plate to cool then use to top the cupcakes.

3 thoughts on “National Cupcake Week – apple and cinnamon cupcakes

  1. Oooh apple and cinammon is one of my favourite combo’s! Definitely want to try these, they sound lovely and autumnal aswell somehow! The piping nozzle we used at the course was the ‘Wilton 1M’ apparently – I’m def going to order one myself as I felt they looked much better than the ones I use at home which are just from Lakeland. They didn’t say anything about piping bags, but I’m sure they were the same ones I use – again from Lakeland!

  2. Pingback: National Cupcake Week | hungryhinny

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