Apple Filled Muffins with Cinnamon Buttercream
1 hr 50 min.
- For the cupcakes
- 2 ¼ cups self-rising flour (sifted)
- 1 teaspoon Baking powder
- 1 teaspoon vanilla extract
- ½ cup caster sugar (scant)
- 2 eggs
- ½ cup milk
- 4 tablespoons sunflower oil
- For the filling
- 2 cooking Apple (peeled, cored and diced)
- 1 tablespoon unsalted butter
- 2 tablespoons sugar
- 1 teaspoon lemon juice
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Line a 12-hole muffin tin with paper cases.
Sift the flour and baking powder into a mixing bowl. Stir in the sugar.
Whisk together the eggs, milk and oil. Pour into the dry ingredients and mix until just combined.
Spoon into the paper cases and bake for 20-25 minutes until well risen and firm. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the filling: heat the apples, butter, sugar and lemon juice in a pan and cook over a medium heat for 8-10 minutes, until the apples are tender, stirring occasionally. Remove from the heat and set aside to cool.
Use an apple corer to remove the centres of the cupcakes and spoon in the apple filling.
For the buttercream: melt the brown sugar and 30g|1oz butter in a pan and heat for a few minutes until lightly caramelised. Remove from the heat and set aside to cool slightly. Don't allow to become cold and set.
Beat the remaining butter until soft. Gradually sift in the icing sugar and cinnamon and beat well until smooth.
Add the brown sugar/butter mixture and beat in thoroughly with enough cream to give a spreading consistency.
Spoon into a piping bag and pipe on top of the cupcakes. Lightly dust with cinnamon.