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
Prep time
Cook time
Total time
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
- Flick oven onto 180°C bake or 170°C Fan
- For the cupcakes, sift together all the dry ingredients in to a free-stand mixer.
- Add the eggs and butter and beat for 1 minute.
- 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.
- Fill paper case about two-thirds full.
- Bake between 16-20 minutes or until cake springs back when touched.
- 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.
- While cupcakes are out of the oven and cooling, bump the oven up to 200°C
- Bake pastry circles for 10 minutes or until golden.
- While both the cupcakes and pastry circles continue to cool, time to start the custard cream.
- 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.
- While still mixing on a medium speed, slowly add the vanilla and then the cream.
- 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.
- 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.
- When everything is cooled and gone to plan, it's time to put your cupcake together.
- 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.
- 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.
- Add a dollop more apple pie filling on top of the custard cream and top with your circle pastry.
- Dust with icing sugar, and you're done.
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