Apple Filled Muffins with Cinnamon Buttercream

Name: Apple Filled Muffins with Cinnamon Buttercream
Total time: 1 h 50 min
Yield: 12
Ingredients: 2.25 cups self-rising flour (sifted); 1 teaspoon Baking powder; 1 teaspoon vanilla extract; 0.5 cup caster sugar (scant); 2 eggs; 0.5 cup milk; 4 tablespoons sunflower oil; 2 cooking apples (peeled, cored and diced); 1 tablespoon unsalted butter; 2 tablespoons sugar; 1 teaspoon lemon juice; 1 tablespoon dark brown sugar; 0.667 cup butter; 2.2 cups powdered sugar; 1 teaspoon ground cinnamon (plus extra for dusting); 1 tablespoon cream (18% fat)

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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

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	391 kcal	(19 %)
Protein	3.88 g	(4 %)
Fat	17.6 g	(15 %)
Carbohydrates	55.62 g	(37 %)
Sugar added	32.72 g	(131 %)
Roughage	0.84 g	(3 %)

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more nutritional values

Vitamin A	132.99 mg	(16,624 %)
Vitamin D	0.49 μg	(2 %)
Vitamin E	1.24 mg	(10 %)
Vitamin B₁	0.17 mg	(17 %)
Vitamin B₂	0.18 mg	(16 %)
Niacin	2 mg	(17 %)
Vitamin B₆	0.03 mg	(2 %)
Folate	54.51 μg	(18 %)
Pantothenic acid	0.18 mg	(3 %)
Biotin	0.83 μg	(2 %)
Vitamin B₁₂	0.28 μg	(9 %)
Vitamin C	1.56 mg	(2 %)
Potassium	83.03 mg	(2 %)
Calcium	122.35 mg	(12 %)
Magnesium	7.69 mg	(3 %)
Iron	1.22 mg	(8 %)
Iodine	12.53 μg	(6 %)
Zinc	0.22 mg	(3 %)
Saturated fatty acids	8.16 g
Cholesterol	61.29 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cupcakes

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 apples (peeled, cored and diced); 1 tablespoon
unsalted butter; 2 tablespoons
sugar; 1 teaspoon
lemon juice

For the buttercream: 1 tablespoon
dark brown sugar; ⅔ cup
butter; 2 ⅕ cups
powdered sugar; 1 teaspoon
ground cinnamon (plus extra for dusting); 1 tablespoon
cream (18% fat)

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Preparation steps

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.

10.

Spoon into a piping bag and pipe on top of the cupcakes. Lightly dust with cinnamon.