| Serves: 14 people | Recipe course: Desserts | Total time (min.): 65 |
For the cupcakes
115g unsalted butter, melted
135g light brown Sugar
65g caster sugar
2 eggs
80g milk
½ lemon zest
1 tsp lemon juice
1 tsp vanilla extracts
190g plain flour
1 tsp bicarbonate of soda
¼ tsp baking powder
1 tsp ground Cinnamon
1 tsp mixed spice
¼ tsp ground Nutmeg
½ tsp salt
2 Granny Smith apples or other green variety
For the Caramel
140g light brown sugar
115g unsalted butter, cubed
½ tsp sea salt
120g double cream
1 tsp vanilla extracts
For the buttercream
220g icing sugar
180g unsalted butter
40g pecans (optional)
1 - Line your muffin tin with cupcake cases and preheat your oven to 170°C.
2 - Zest and juice the lemon and then cube the butter for the caramel and buttercream, allowing it to reach room temperature.
3 - Fit the whisk tool to the processor bowl and then add in the melted butter for the cupcakes, as well as the light brown sugar and caster sugar. You can weigh directly in the bowl by pressing the ‘ON/ZERO’ button.
4 - Select speed 2 and mix for 3 minutes until light and fluffy.
5 - In a measuring jug combine the eggs, milk, lemon zest, lemon juice, vanilla.
6 - Select speed 2 and as the processor is running, add the contents of the jug into the feed tube until the mixture has combined.
7 - Sieve the flour, bicarbonate of soda, baking powder, cinnamon, mixed spice, nutmeg and salt into a large mixing bowl and stir to thoroughly combine.
8 - Transfer the contents of the processor bowl into the large mixing bowl and use a spatula to fold the mixture until just combined.
9 - Fit the coarse grating plate to the food processor bowl. Peel, de-core and halve the apples, select speed 4 and push the apples down the feed tube, using the pusher. Transfer the grated apple to the large mixing bowl and fold into the batter until combined.
10 - Fill the cupcake cases ¾ full of the batter and bake in the oven for 15 minutes or until golden brown.
11 - Remove to cool for 5 minutes before transferring onto a wire rack to cool completely.
12 - To make the caramel, in a medium saucepan, combine the light brown sugar, butter and salt and place over a medium heat, stirring until the sugar has dissolved. Allow to simmer gently for 5 minutes then remove from the heat and stir in the remaining cream and vanilla.
13 - Transfer to large mixing bowl, set aside to cool to room temperature.
14 - Fit the whisk tool to the clean processor bowl and add the softened butter and icing sugar. Select speed 5 and mix for 3 minutes until light and fluffy. Reserve one quarter of the cooled caramel in small bowl and set aside.
15 - Add the remaining caramel to the processor bowl, select speed 5 and mix until combined. Transfer the buttercream to a piping bag.
16 - Next, fit the knife blade to the clean processor bowl, add in the pecans and pulse until coarsely chopped.
17 - Pipe the caramel buttercream onto the cupcakes, drizzle with the reserved caramel, then sprinkle with the chopped pecans.
18 - Store cupcakes in fridge until ready to serve.