Re-invention is a theme often on my mind. As a graphic designer, I often find myself drawing inspiration from a huge variety of sources, from food to fashion, people to literature, nature to architecture and so many more, because design would be boring if people looked only to other design for inspiration! It is these individual interests and influences that create difference. Even at college when 30 of us have exactly the same project, everyone’s solution is unique.
This is also why I love the food blogging community. I’ll admit, I’ve been
I am very happy though, that my first blog event is cupcake related, it seems oddly appropriate, as they are quite an obsession for me these days. The dish that I have chosen to reinvent is apple pie. As simple as it sounds, it has always been a favourite of mine, and its infallible popularity suggests plenty of others feel the same way. It is also something that I’ve personally never seen done in cupcake form before.
I started with a cinnamon cake base, filled with a home made applesauce and topped with a custard cream. I really liked the way the flavours and textures came together here. The only thing I would have liked better is a stronger cinnamon flavour in the cake, or even in the applesauce.
I know there looks like a scary amount of steps here, but much of this recipe can actually be done in advance. The sweet pastry can be refrigerated or frozen (see note), and the applesauce and custard cream can both be stored in air-tight containers in the fridge for 2-3 days. The cupcakes taste best when served on the day, but one day (unfilled) in an air-tight container won’t be a problem.
Thanks to Cheryl and Garrett for hosting such a great event!
Apple Pie Cupcakes
• 2 cups plain flour
• ½ cup almond meal (optional, to make it almond shortcrust)
• 1 tablespoons caster sugar
• 150g cold butter, chopped
• 2-3 tablespoons cold water
1. In a food processor or stand mixer with a dough hook, combine butter, sugar, flour and almond meal (if using) until it becomes a crumbly mixture that resembles breadcrumbs.
2. Add water as needed, until a smooth dough forms and comes away from the sides of the bowl.
3. Roll 12 small balls of dough, of about 1.5-2cm diameter. Place them on a baking sheet covered with non-stick baking paper, about 5cm apart. Place another sheet of baking paper on top and press each down until it is about 0.5cm apart.
4. Roll the rest of the dough in plastic wrap and refrigerate or freeze it until needed.
5. Place in the fridge for 30 minutes.
6. Peel off the top layer of baking paper and make holes in each pastry piece with a fork. Place in a preheated (180°C) oven the oven for 10 minutes until they are slightly golden.
Note: I wouldn’t recommend making the pastry crust just for these cupcakes. If you have some leftover sweet dough from another recipe, or have other plans for a pie or tart, then go for it, but these cupcakes are truly just as good without the pastry as with. Sweet dough can be refrigerated for a couple of days or frozen for a couple of months.
• 115g butter
• 1 cup sugar
• 2 eggs
• 1 ¼ cup flour, sifted
• ¾ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ cup milk
• 1 teaspoon vanilla extract
1. Preheat the oven to 180°C and line a standard muffin tray with paper liners.
2. Cream the butter and sugar with an electric mixer
3. Add eggs one at a time, beating for 20 seconds after each addition
4. In another bowl, whisk together the flour, baking powder and cinnamon
5. Combine milk and vanilla
6. Add the flour mixture and the milk mixture to the butter mixture alternately, starting and finishing with flour
7. Bake for 20 minutes, or until golden. Cool in tray for 5 minutes then move to a wire rack.
Makes enough to fill 12 cupcakes, and probably a small apple pie or two
• 2 medium apples (I used Pink Lady), peeled, cored and cut into 1.5cm cubes
• 4 tablespoons water or apple juice
• 4 tablespoons sugar
• ½ teaspoon cinnamon (optional)
• ½ teaspoon vanilla extract
1. Place apple pieces in a small saucepan with the water/juice and cook over a low heat, stirring often until apples are very soft.
2. Stir in half of the sugar until dissolved and then add the other half and the cinnamon.
3. Place in a blender or food processor and pulse until smooth. Stir in the vanilla extract.
Vanilla Custard Cream
• 1 cup milk
• 1 ½ teaspoons vanilla extract
• 2 egg yolks
• ¼ cup sugar
• 2 tablespoons plain flour
• 1 tablespoon custard powder
1. With an electric mixer, beat the egg yolks with the sugar until pale. Add the flour and custard powder and mix well.
2. Place milk and vanilla extract in a small saucepan and heat until milk is just boiling.
3. Pour the milk into the egg mixture and whisk until fully incorporated.
4. Return mixture to the pot over a low heat and whisk continuously until mixture is starting to thicken. At this point it depends if you want a runny custard or a thick “pipe-able” custard, but remember that it will thicken slightly as it cools.
5. Remove from the heat and pour into a bowl sitting in a dish of iced water. When cool, cover with plastic wrap and place in the fridge until needed.
1. Make pastry, if using
2. Prepare cupcake batter
3. Place 1 tablespoon of the batter in each of the cupcake liners. Add a pastry disc to each, and add more batter so that they are about three quarters full, and bake.
4. Prepare apple sauce while cupcakes are cooling
5. When cool, use a small sharp knife to cut a cone from each cupcake. (See this post at Cupcake Bakeshop for detailed instructions) Cut off the bottom and set the lid aside. Place 1 teaspoon of the applesauce in each cupcake, then replace the lid. Store in an air-tight container.
6. Make the custard cream.
7. Just before serving, remove paper cupcake liners.
8. Warm cupcakes in the microwave, and either pipe thick custard on top of each cake, or spoon runny custard so it dribbles deliciously down the sides.