However, I did make a few changes. Instead of pears, I decided to go with apples! These delightful cupcakes are filled with my mini apple pie filling- slightly gooey & caramel-y. So technically, they're a a mash up of apple pie and apple crumble. La la la la...Mix it all together and you know that it's the best of both worlds!!
Cupcakes or Apples?
I started with a basic vanilla cupcake recipe, filled them with apple pie filling, frosted with smooth vanilla frosting and finally, topped them with buttery crumble.
For the cupcakes, I stuck with my go-to recipe that I knew would work. I came across this recipe through Joy the Baker and have been using it ever since! However, I did tweaked the recipe according to my liking.
(adapted from Organic and Chic via Joy the Baker)
makes 24 cupcakes
- 227g (2 sticks) unsalted butter, softened
- 1 3/4 cup caster sugar
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon pure vanilla extract
- 2 3/4 cup cake flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Pre-heat the oven to 180 degrees Celsius. Line two 12-cupcake pans with cupcake liners.
- In a mixing bowl, whisk the flour, baking powder and salt. In another bowl, whisk the buttermilk and vanilla extract. Set both bowls aside.
- Using a stand/hand mixer, cream the softened butter and sugar until light and fluffy (the butter will come pale). Scrape down the sides of the bowl, if needed, to ensure that everything is well mixed.
- Add the eggs individually and beat for one minute after each addition.
- On low speed, add the flour mixture and buttermilk alternatively. Start with 1/3 of the dry mixture, followed by 1/2 of the vanilla-buttermilk (Start and end with the flour mixture). When the batter is almost combined, stop the mixture and finish mixing the batter with a spatula. Make sure all the ingredients are well combined!
- Divide the mixture into the prepared cupcake pans (I used an ice-cream scoop) and bake for 15-20 minutes. (The original recipe required 25 minutes of baking time but I found that 17 minutes worked best for mine. It really depends on your oven!). Just test with a skewer and make sure that it comes out clean.
- Cool the cupcakes on a wire rack before frosting.
Apple Pie Filling
You can find it here on my previous post: Mini Apple Pies. I didn't need as much filling as I needed for the apple pies so, I halved the recipe. BUT they taste so good with the leftover crumbles! Also, since I'm filling a cupcake, which is daintier, I cubed the apples into smaller pieces to ensure that they fit into the cupcake holes.
Vanilla Buttercream Frosting
(adapted from Savoury Sweet Life)
- 227g (2 sticks) unsalted butter, softened
- 3 cups icing sugar, sifted
- 1/4 teaspoon table salt
- 1 tablespoon vanilla extract
- 2 tablespoon full-cream milk
- Using a stand/hand mixer, beat the butter for a few minutes. Turn down the mixer to the lowest speed and add 3 cups of icing sugar. When all of the sugar have been incorporated, increase the speed to medium and add the vanilla extract, salt and 2 tablespoon of milk. Beat for 3 minutes.
- Adjust the frosting according to your liking. If you want a stiffer frosting, add more icing sugar (gradually!) but if you want a thinner frosting, add more milk (1 tablespoon at a time).
- 80g all-purpose flour
- 40g almond meal
- 50g cold butter, cubed
- 40g brown sugar
- 1/2 tablespoon cinnamon powder
- 1-2 tbsp water
- Pre-heat the oven to 180 degrees Celsius.
- In a large mixing bowl, whisk the flour and almond meal until well combined. Using your hand, rub the cold butter into the flour mixture until you get a sandy texture (it should look like breadcrumbs).
- Mix the sugar and cinnamon powder into the flour-butter mixture until well-mixed. To give it a more crumbly texture, mix the water into the crumble.
- Spread the crumble mixture out on a baking tray and bake it for 30-35 minutes until golden brown.
Cut a hole at the centre of each cupcake and fill them with the apple pie filling. Frost the cupcakes with vanilla buttercream frosting and generously sprinkle with crumble topping.
As a trial run, I baked one individual cupcake in a ramekin and decided to give myself a treat!
This deconstructed cupcake is a fun way to eat (more filling!) but nothing beats a good ol' cupcake.
I'm absolutely loving the green and reddish-pink colour scheme! I definitely got carried away when taking the pictures and was really reluctant to pack the cupcakes up! :P