• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Baker Gatherer

Sweet Fusion

  • Home
  • About
  • Recipes
    • Recipes
    • Top 6 Kiwi Biscuit Recipes
    • 4 Easy Foodie Gift Ideas
    • Little Explorer Birthday Inspiration
  • Kitchen
    • Baking 101
    • Conversions
  • Living
    • Food
    • Events
    • Travel
    • Giveaway
  • Press & PR
  • Contact

Apple Pie and Custard Cream Cupcake

August 9, 2015 By Dane McGregor Leave a Comment

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
 
Save Print
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.
3.5.3239

 

Other Posts you may like

Hot Cross Bun Cupcake
Earl Grey and Spiced Caramel Cupcake
Banana, Peanut Butter and Bacon Cupcake
Beer and Pretzel Cupcake
Tweet
Pin10
Share1
11 Shares

Filed Under: Cupcakes

Previous Post: « Marmalade Toast Cupcake
Next Post: Vegan Vanilla Cupcake »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Primary Sidebar


WELCOME TO BAKER GATHERER, THE LONE JOURNEY IN SEARCH OF SWEET FUSION

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • YouTube

are you on Instagram?

Sundays are for Sconuts, a fusion of both a scone Sundays are for Sconuts, a fusion of both a scone and a donut.

Coated in cinnamon sugar and filled with jam and cream, this is how the weekend should end…

 I’ll share a link in my profile.
AD - Do these ToffeePops look store bought? This AD - Do these ToffeePops look store bought? 

This just in, I made all of these ones myself. Also, If you saw on the telly, @griffinsbiscuits featured on an episode of TVNZ 2’s Snack Masters, where the iconic ToffeePops took centre stage for the food gurus to recreate this kiwi classic. 

Griffins challenged me to try making them from the comfort of my own home too, consider it ‘Snack Masters at Home - Dane Edition’. Obviously I accepted the challenge to recreate their ToffeePops here at home and I’m pretty impressed with how they turned out.

Now if you have a craving for ToffeePops, it’s also good to know their perfectly proportioned bikkies are still kiwi made and smothered in 5 roll refined and Rainforest alliance certified chocolate. Now that’s worth all that toffee goodness!

How much do you love ToffeePops?

#ToffeePops #SnackMastersNZ
Question: “Hey Dane, why do you always share cac Question: “Hey Dane, why do you always share cactus photos?”

Answer: “Um, I love a good cactus, don’t you? Also, perhaps they’re a lot like my own personality, prickly, dry and awkward. Ok, have fun with that!”
Happy Easter. Who else is eating their weight in h Happy Easter. Who else is eating their weight in hot cross buns?
Follow Baker Gatherer

keeping up with the jones

Would you like me to let you know when I share new recipes and content? You can subscribe below.

Loading

something sweet at random

Copyright © 2022 · Baker Gatherer