Sunday, November 02, 2008

Apple Sauce Cupcakes

Since I submitted my thesis, I've found myself with all this spare time. I can't believe how much time I spent studying, it's criminal! So, Sunday afternoons have recently become baking sessions and today: Apple Sauce Cupcakes.

The recipe calls for the apple sauce to be pureed. I wanted apple pieces throughout the cupcake so I only mashed them up a little bit. It's lovely having random bursts of appley, sweet goodness. The texture of the cake is not as moist as I expected, so I would definitely recommend adding the juices from the Apple Sauce to the cupcake mixture.

As Elmo is away at the moment, I halved the recipe. The recipe listed below is as published in Jennifer Graham's book for 24 cupcakes. I didn't ice them so I could store some in the freezer for later (if Elmo's lucky, he might get to try one =p).
Apple Sauce Cupcake
from Jennifer Graham's 'The Crabapple Bakery Cupcake Cookbook'
(my changes in brackets)

3 cups plain flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
200g softened unsalted butter
1 3/4 cups soft brown sugar
4 eggs
1 tablespoon vanilla extract
2 cups Apple Sauce Filling, recipe below

Makes 24 cupcakes, keeps 2 days. Freezes, 2 months.

Preheat oven to 170 degree Celcius. Line cupcake moulds with cupcake papers.

Sift together flour, baking powder, bicarbonate of soda, cinnamon, cloves and salt.

In a separate bowl, cream the butter for 1-2 minutes.
Add the sugar a third at a time, beating for 2 minutes after each addition.
After the last addition, beat until the mixture is light and fluffy and the sugar has almost dissolved.
Add (lightly beaten) eggs, one at a time, beating for 1 minute after each addition or until the mixture is light and fluffy.
Add the vanilla extract and beat until combined.

Add half the flour mixture to the creamed mixture, and beat on low speed until combined. Add the remaining flour mixture and beat until thoroughly combined. Do not overbeat, as this will toughen the mixture. (I used a spatula to fold in the flour mixture. The mixture seemed quite dry at this point, but don't worry, the apple sauce will help combine the mixture together).

Add the apple sauce, and beat until thoroughly combined. (I didn't drain the apples from the sugar syrup - seemed like a waste not to add to the cakes!).

Spoon mixture into cupcake papers, to about 3/4 full. Bake for 18-20 minutes or until a skewer comes out clean. Cool on a wire rack for 30 minutes before decorating.

Apple Sauce

250g Granny Smith apples (I used Pink Lady apples), peeled, cored and diced
juice of 1/2 lemon
grated zest of 1/2 a lemon
1/2 C white sugar
1 cinnamon stick
1 teaspoon vanilla extract

Toss the apples in the lemon juice and set aside. Reserve excess juice.

In a heavy-based saucepan, combine the reserved lemon juice, zest, sugar and cinnamon stick and heat gently until the sugar has dissolved. Simmer for 2-3 minutes more before adding the apple. Simmer for 10 minutes until the apple is just soft and the liquid has reduced. Drain off excess liquid and place the cooked apples into a bowl with the vanilla. Remove cinnamon stick and mash with a fork until smooth. (I left the juice in the apples, removed the cinnamon stick and lightly mashed the apples with a fork).

2 comments:

  1. Congrats on submitting your thesis. :-)

    ReplyDelete
  2. Mmm... apple sauce cupcakes sound delicious! What a great Fall cupcake idea!

    ReplyDelete

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