Apple Filled Muffins with Cinnamon Buttercream

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Apple Filled Muffins with Cinnamon Buttercream
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
391
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie391 kcal(19 %)
Protein3.88 g(4 %)
Fat17.6 g(15 %)
Carbohydrates55.62 g(37 %)
Sugar added32.72 g(131 %)
Roughage0.84 g(3 %)
Vitamin A132.99 mg(16,624 %)
Vitamin D0.49 μg(2 %)
Vitamin E1.24 mg(10 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.18 mg(16 %)
Niacin2 mg(17 %)
Vitamin B₆0.03 mg(2 %)
Folate54.51 μg(18 %)
Pantothenic acid0.18 mg(3 %)
Biotin0.83 μg(2 %)
Vitamin B₁₂0.28 μg(9 %)
Vitamin C1.56 mg(2 %)
Potassium83.03 mg(2 %)
Calcium122.35 mg(12 %)
Magnesium7.69 mg(3 %)
Iron1.22 mg(8 %)
Iodine12.53 μg(6 %)
Zinc0.22 mg(3 %)
Saturated fatty acids8.16 g
Cholesterol61.29 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
2 ¼ cups
1 teaspoon
1 teaspoon
½ cup
caster sugar (scant)
2
½ cup
4 tablespoons
For the filling
2
cooking apples (peeled, cored and diced)
1 tablespoon
2 tablespoons
1 teaspoon
For the buttercream
1 tablespoon
cup
2 ⅕ cups
1 teaspoon
ground cinnamon (plus extra for dusting)
1 tablespoon
cream (18% fat)

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Line a 12-hole muffin tin with paper cases.
2.
Sift the flour and baking powder into a mixing bowl. Stir in the sugar.
3.
Whisk together the eggs, milk and oil. Pour into the dry ingredients and mix until just combined.
4.
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.
5.
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.
6.
Use an apple corer to remove the centres of the cupcakes and spoon in the apple filling.
7.
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.
8.
Beat the remaining butter until soft. Gradually sift in the icing sugar and cinnamon and beat well until smooth.
9.
Add the brown sugar/butter mixture and beat in thoroughly with enough cream to give a spreading consistency.
10.
Spoon into a piping bag and pipe on top of the cupcakes. Lightly dust with cinnamon.