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
- 125g unsalted butter
- 125g light brown sugar
- 125g icing sugar
- 2-3tsp cinnamon, plus extra to dust
- 1 small apple, cored and cut into 12 slices
- 10g butter
- 1 tbsp caster sugar