This cupcake is a twist on a classic family desert, apple pie with custard. A lightly spiced cake, filled with apple in the center, topped with a whipped custard cream and topped with some crispy flake pastry and icing sugar. You can either stew your own apples for the filling, however this time around I brought a can of pie filling – does the same job. The custard cream is also something a little different, it’s somewhere in between whipped cream and buttercream and tastes absolutely delicious.

APPLE PIE AND CUSTARD CREAM CUPCAKE

 

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Prep time

45 mins

Cook time

20 mins

Total time

1 hour 5 mins

 

Serves: 12

Ingredients

• Cupcake
• 1 Can of Sliced Apples or Pie Filling
• 125g Self Raising Flour
• ¼ Teaspoon Baking Soda
• ½ Teaspoon Cinnamon
• ½ Teaspoon Mixed Spice
• 125g Caster Sugar
• 125g Butter - Room Temp
• 2 Large Eggs
• 2 Tablespoon Milk
• Filling
• Apple Pie Filling
• 
  
• For the Top
• 225g Icing Sugar
• 4 Tablespoons Custard Powder
• 115g Butter - Room temperature
• 1 Teaspoon Vanilla Extract
• 80mls Full Cream
• Apple Pie Filling - Optional
• 1 Sheet of flake Pastry

Instructions

1. Flick oven onto 180°C bake or 170°C Fan
2. For the cupcakes, sift together all the dry ingredients in to a free-stand mixer.
3. Add the eggs and butter and beat for 1 minute.
4. Lower the speed and add the milk along with 1½ tablespoon of apple pie filling before turning mixer back up for 1 more minute, not forgetting to scrape down the sides during.
5. Fill paper case about two-thirds full.
6. Bake between 16-20 minutes or until cake springs back when touched.
7. While cupcakes are baking use a circular cookie cutter to cut circles out of puff pastry and lay them on a baking tray lined with baking paper, ready to go in the oven when the cupcakes are finished. Note: The pastry is best cut while still semi frozen.
8. While cupcakes are out of the oven and cooling, bump the oven up to 200°C
9. Bake pastry circles for 10 minutes or until golden.
10. While both the cupcakes and pastry circles continue to cool, time to start the custard cream.
11. Using a hand-held beater, add the butter, icing sugar and custard powder to a bowl and on a slow speed start combining the ingredients. It should start to remember a think paste. Note: Make sure butter is at room temperature when added, if the butter is still a little solid and not combining with the icing sugar, place the bowl in a sink of warm water temporarily until you reach the right consistency.
12. While still mixing on a medium speed, slowly add the vanilla and then the cream.
13. When everything is incorporated, boost mixer speed up to high and get some air in the custard cream for about 5 minutes, scraping down the sides occasionally.
14. If the custard cream is a bit loose add a little more icing sugar, if it's to firm add a little more cream and continue to aerate.
15. When everything is cooled and gone to plan, it's time to put your cupcake together.
16. Using an apple corer or another device, remove the centre of the cupcake (about 1½ to 2cm deep) and fill with your prepared apple pie filling.
17. Fill a piping bag with your custard cream and pipe on to your cupcake using your favourite nozzle. I used the French Tip for mine.
18. Add a dollop more apple pie filling on top of the custard cream and top with your circle pastry.
19. Dust with icing sugar, and you're done.

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