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Wednesday, 21 November 2012

apple cuscakes

...thats apple & custard cupcakes

I had to beat this recipe out of Jennie from the Cupcake bakery, It's my personal favorite of all of her flavors. First I held her down and gave her a bit of a kicking. She was not co-operating at all until I tried a bit of hair pulling - then she caved in and gave it to me. I am hoping to get a gluten free recipe from her in the near future and now that I know her weak points our success is almost guaranteed :)

I completely made all of that up - but these are in reality very nice cupcakes. The sponge part is pretty much perfection, but you can skip the custard making and buy a carton without too many ill effects. The frosting can just be dolloped on and still be pretty, a star nozzle is what is usually used, the one pictured here is often called a 'french nozzle' with about 12 points

Makes 12
200g all-purpose flour
1/2tsp baking powder
A pinch of salt
130g plus 2 tsp butter
2 eggs
130g light muscovado sugar
3 peeled & diced or grated Bramley or granny smyth apples
About 1 tblsp milk

Preheat the oven to 180 C/350F/gas 4
Sift the Flour, baking powder & salt in a bowl
Put the butter & sugar in a mixing bowl & beat with an electric hand mixer until pale & fluffy. Stop occasionally to scrape down the side of the bowl with a rubber spatula. Add eggs, one at a time, beating well after each addition. Slowly add the sifted dry ingredients & grated/diced apple & beat on low until combined. If the mixture seems to thick add the milk. Divide the mixture between the cupcake cases. Bake in a preheated oven for approx. 20-25 mins or until well risen & skewer comes out clean. Remove from the oven & let cool completely on a wire rack.

Custard Recipe
570ml/1 pint milk
55ml/2fl oz single cream
1 vanilla pod or ½ tsp vanilla extract
4 eggs, yolks only
30g/1oz caster sugar
2 level tsp cornflour
Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar). Whisk the yolks, sugar and cornflour together in a bowl until well blended. Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.

Once your cupcakes are cooled core the centre with an apple core & pour in your custard

Custard Buttercream
250g of butter, 500g icing sugar, drop of cold milk (if required), 2/3 tsp custard
Make sure your butter is soft, pop into a bowl. Add your icing sugar & start to mix on a low speed. Once your icing starts to come together increase the speed to medium. I generally leave it for about 10 mins on med-high speed or until it looks like whipped cream. I then fold in the custard as it can cause your buttercream to spilt if added to quickly.


  1. Holy frijoles, amazing pics, Amee, and fab recipe. I have just got to try these! Drooling doesn't even cover it. Gorgeous :)

  2. I LOVE that thick creamy swirl of icing on top - gorgeous. When this first came up in my feed I thought it might be a typo, but the name is fab - the perfect combination of custard and cupcake.

  3. Oh my God. I am so behind with reading blogs and I am here to find photos of your new puppy. As you know there aren't any, but your photos are gorgeous! I want all. I want a cupcake, fish fingers and cookies. For sure I make cookies. I haven't made cookies for a long time.

  4. Ooooh, those look so yummy! I would love to try custard buttercream.

  5. Wow, this piece of writing is good, my sister is analyzing these kinds of things, so I am going to convey her.


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