Apple Crumble Cupcakes Recipe By Tasty Food

APPLE CRUMBLE CUPCAKES RECIPE BY TASTY

Steps:

• Preheat oven to 160°C (325°F).
• In a medium saucepan, cook the apple, sugar, cinnamon, nutmeg, lemon zest, vanilla extract, and the juice of half a lemon until soft and fragrant.
• Mash until the mix resembles a paste. Let cool.
• Cream the butter and brown sugar with a hand mixer in a large bowl, smoothing out with a wooden spoon if needed.
• Sift in the flour, cornflour, baking powder, cinnamon, and ground cloves and mix until incorporated.
• Add one of the eggs and mix in. Repeat twice until all three eggs are fully incorporated to make the batter. Fold in the apple mixture.
• Pour cupcake mix into a muffin tin lined with cupcake cases. Fill about halfway. Bake for 30-35 minutes. Let cool.
• In a small bowl, rub the flour, oats, brown sugar, and butter together with your fingers until you have a crumble. Transfer to a small tin and toast under the grill for 5-10 minutes until golden brown.
• Top the cupcakes with whipped cream and the crumble mix.
• Enjoy!

APPLE CRUMBLE

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.
• In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.
• Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.
• Serve warm or at room temperature with vanilla ice cream.

APPLE PIE CUPCAKES

Steps:

• For the filling: Toss the apples, granulated sugar, lemon juice, cinnamon and salt together in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apples, and cook, stirring frequently, until the apples are tender but still pliable and the liquid is simmering, about 6 minutes. Add the flour, and stir until it dissolves and the liquid thickens. Remove the skillet from the heat, and let the filling cool completely. Divide the filling evenly into 12 little packed mounds; set aside.
• For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
• Whisk the flour, baking powder, cinnamon, nutmeg and salt together in a medium bowl. Beat the sugar and eggs in another medium bowl with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then add the vanilla. Adjust the mixer to medium-low, and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the muffin cup easier.
• Divide the batter evenly among the cups of the prepared muffin tin. Top each with a mound of apple filling. Bake for 15 minutes (the cupcakes will spread quite a bit). Remove the tin from the oven, gently brush the tops with melted butter and sprinkle with granulated sugar. Continue to bake until the tops of the cupcakes, which bake and puff around the apple filling, spring back when pressed, 6 to 8 minutes more. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely.
• For the whipped topping: Beat the cream, confectioners' sugar and sour cream in a medium bowl with an electric mixer on medium-high speed until the mixture forms soft peaks. Transfer it to a pastry bag or a resealable plastic bag (snip off the tip). Pipe a dollop of whipped topping onto each cupcake (don't completely hide the cupcake), and sprinkle with cinnamon.

APPLE PIE MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin with butter.
• Make the muffin batter: In a large bowl, combine the flour, apple, brown sugar, cinnamon, salt, baking soda, vanilla, egg, applesauce, plain yogurt, and apple juice. Whisk until well combined.
• Make the topping: In a medium bowl, combine the flour, brown sugar, butter, oats, and cinnamon. Mix with a fork until crumbly.
• Divide the muffin batter between the cups of the muffin tin. Top each muffin with 1 tablespoon of the crumble topping.
• Bake for 30 minutes, or until a toothpick comes out clean when inserted in the center of a muffin.
• Make the glaze: In a medium bowl, combine the powdered sugar, lemon zest, and lemon juice. Whisk until smooth.
• Drizzle the lemon glaze on top of the muffins.
• Enjoy!

BIG APPLE CRUMBLE CUPCAKES

Steps:

• For the crumble:
• Preheat the oven to 350°F.
• In a medium mixing bowl, combine all of the ingredients, and mix together using your fingertips. Spread the crumb mixture on a cookie sheet lined with parchment paper, and bake for 30 minutes or until the crumble reaches a golden brown color. Let cool and set aside. Leave the oven on to bake the cupcakes.
• For the cupcakes:
• Line a cupcake pan with twelve paper baking cups and a second pan with six baking cups.
• Sift together the flour, baking powder, cinnamon, and salt, and set aside.
• In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar until light and fluffy, approximately 3 to 5 minutes.
• Add the eggs one at a time, mixing slowly after each addition.
• Add one third of the flour mixture to the butter mixture, then gradually add one third of the hot water, beating slowly until well incorporated. Add another third of the flour mixture, followed by a third of the hot water. Add the remaining flour mixture, followed by the remaining hot water, and beat just until combined. Stop to scrape down the bowl as needed.
• Using a spatula, fold the grated apple and half of the apple crumble mixture into the batter.
• Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. After 5 minutes, transfer the cupcakes to a wire rack to cool completely for approximately 20 minutes.
• For the frosting:
• Place all ingredients in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat until the frosting is light and airy, approximately 3 to 5 minutes. Frost each cupcake with a signature swirl (see below), and top with a sprinkling of the remaining apple crumble.

APPLE CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pile sliced apples in an 8x10-inch casserole dish. Mix water and lemon juice together and sprinkle over apples.
• Combine sugar, flour, cinnamon, nutmeg, and salt in a mixing bowl. Mix well using an electric mixer. Add butter pieces and mix until clumpy. Pour over apples, spreading to cover all but the outer edges.
• Bake in the preheated oven until bubbly and golden, about 45 minutes. Let cool slightly to thicken before serving in bowls.

APPLE CRUMBLE & CUSTARD CUPCAKES

Steps:

• The icing will need to chill in the fridge overnight, so make it the day before you want to serve the cakes. Sift the icing sugar and custard powder into a large bowl, add the vanilla extract and 4 tbsp of the cream, then whisk until smooth.
• Tip all but 2 tsp of the remaining cream into a medium saucepan and heat gently until small bubbles start to appear around the edges of the pan - the cream should be hot, but not boiling. Gradually pour this into the bowl with the custard powder mix, whisking all the time. Pour the mixture back into the saucepan and return to the heat. Cook gently for 4-6 mins, stirring all the time, until the mixture has thickened and the custard powder has dissolved. Transfer to a bowl and cover the surface directly with cling film. Leave to cool, then chill overnight.
• The next day, heat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases. Toss the apples and custard powder together in a bowl and set aside. In a large bowl, beat the butter and sugar together, using an electric whisk, until light and fluffy. Slowly add the eggs and vanilla extract, whisking well after each addition. Fold in the flour, then stir through the custard powder- coated apples. Divide the mixture between the muffin cases and bake for 18-20 mins until lightly golden, and a skewer inserted into the centre comes out clean. Leave to cool on wire racks.
• Blitz all the ingredients for the crumble together in a food processor until the mixture resembles fine crumbs. Tip half the mixture onto a baking tray lined with baking parchment and bake for 5-10 minutes until lightly golden.
• Continue to pulse the remaining half of the crumble topping mixture until it comes together to form a dough, adding 1-2 tsp of the reserved double cream to bind, if needed. Form the dough into a ball, wrap in cling film and chill for 30 mins, or until firm.
• Roll out the dough on a lightly floured surface to the thickness of a £1 coin. Using an apple-shaped and a leaf-shaped cutter, or a sharp knife, cut out 12 apple shapes and leaves. Lift the shapes with a palette knife and transfer to a baking tray lined with parchment. Bake for 8-10 mins until lightly golden. Leave to cool for 5 mins, then transfer to wire racks to cool completely.
• Melt the chocolate in a small bowl over a pan of simmering water, or pop in the microwave for 5-10 second bursts. Dab each leaf biscuit with a little of the melted chocolate and fix it to an apple biscuit. Leave to set.
• Whip the chilled custard cream icing to soft peaks, then transfer to a piping bag fitted with a large round nozzle. Pipe some icing onto each cupcake, then smooth the surface using a small metal spatula or the back of a spoon. Sprinkle over some crumble, then insert an apple biscuit into the top.

APPLE CUPCAKES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Line muffin tins with cupcake papers.
• Put the grated apples, sugar, water, butter, cinnamon, nutmeg and cloves into a large saucepan and bring to a boil.
• Cool; add flour and soda.
• Fill paper lined cupcake tins 2/3 full.
• Bake until cupcakes spring back when touched in the center.

SO EASY AND TASTY APPLE STREUSEL

Steps:

• Preheat oven to 350°.
• Grease the bottom only of a small (4 cups or so) casserole dish. Peel and core the apples, slice and place in a bowl. Top with sugar, cinnamon and vanilla, toss to coat. Set aside while preparing topping.
• Make the streusel by cutting the cold butter into a bowl, adding flour, sugar, cinnamon, and nutmeg, if using. Rub it through your fingers until the streusel is a coarse, sandy/pebbly texture.
• Put the seasoned apples into the pan, top generously with the streusel, and bake at 350° about 30 minutes, or until the streusel is golden brown and the apple is starting to bubble up through the topping.
• Serve and enjoy!