Caramel Apple Cupcakes
Ingredients
115 grams unsalted butter, melted
135 grams light brown sugar
65 grams caster sugar
2 eggs
80 ml milk
0.5 lemon, zest of
1 tsp. lemon juice
1 tsp. vanilla extract
190 grams plain flour
1 tsp. bicarbonate of soda
0.25 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. mixed spice
0.25 tsp. ground nutmeg
0.25 tsp. salt
2 green apples
140 grams light brown sugar
115 grams unsalted butter, cubed, softened
0.5 tsp. sea salt
120 ml whipping cream
1 tsp. vanilla extract
220 grams icing sugar
180 grams unsalted butter, cubed, softened
40 grams pecan pieces
Instructions
STEP 1/8
Peel, core and grate the apples.
Coarsely chop the pecans.
STEP 2/8
Lift the Chef Patissier XL head and fit the heat shield.
Fit the Whisk tool to the machine.
Pre heat the oven to 170ºC.
Line the muffin tin with paper cases.
STEP 3/8
Attach the EasyWarm bowl to the machine.
Add the first item of Ingredients 1 (butter) into the EasyWarm bowl, fit the splash guard.
Heat on heat setting 9 for 8 minutes.
Add the rest of Ingredients 1 (brown sugar, caster sugar) to the bowl.
Mix on speed Max for 1 minute, 30 seconds.
STEP 4/8
Add Ingredients 2 (eggs, milk, lemon zest, lemon juice, vanilla) into a jug.
Mix until combined.
With the machine running, carefully pour contents of the jug into the EasyWarm bowl.
Mix on speed 4 for 30 seconds.
STEP 5/8
Add Ingredients 3 (flour, baking powder, bicarbonate of soda, cinnamon, spice, nutmeg, salt) into the EasyWarm bowl.
Mix on speed 4 for 20 seconds.
Scrape down the bowl.
Mix on speed 4 for 20 seconds.
STEP 6/8
Add Ingredients 4 (apples) into the EasyWarm bowl.
Mix on speed 4 for 20 seconds.
Evenly spoon contents of the EasyWarm bowl to the muffin tin.
Bake for 15 minutes at 170ºC.
Leave to cool in the tin for about 5 minutes.
Turn out onto a cooling rack and allow to cool completely.
STEP 7/8
Add the first 3 items of Ingredients 5 (sugar, butter, salt) to the saucepan.
Heat over a medium heat until the sugar has dissolved.
Simmer over a medium heat for 5 minutes.
Remove from the heat.
Add the remaining items of Ingredients 5 (cream, vanilla) to the saucepan.
Stir until combined.
Transfer contents of the saucepan to the large mixing bowl and let cool.
STEP 8/8
Retrieve, clean the Mixer bowl and fit the Creaming beater.
Attach the Mixer bowl to the machine.
Add Ingredients 6 (butter, icing sugar) into the Mixer bowl, fit the splash guard.
Mix on speed 4 for 3 minutes.
Transfer 3/4 of the caramel mixture to the Mixer bowl.
Mix on speed 5 for 30 seconds.
Transfer contents of the Mixer bowl to the piping bag.
Pipe the icing onto the cupcakes.
Drizzle the cupcakes with the remaining caramel.
Sprinkle the cupcakes with the pecan pieces.
Serve.
Caramel Apple Cupcakes
Ingredients
115 grams unsalted butter, melted
135 grams light brown sugar
65 grams caster sugar
2 eggs
80 ml milk
0.5 lemon, zest of
1 tsp. lemon juice
1 tsp. vanilla extract
190 grams plain flour
1 tsp. bicarbonate of soda
0.25 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. mixed spice
0.25 tsp. ground nutmeg
0.25 tsp. salt
2 green apples
140 grams light brown sugar
115 grams unsalted butter, cubed, softened
0.5 tsp. sea salt
120 ml whipping cream
1 tsp. vanilla extract
220 grams icing sugar
180 grams unsalted butter, cubed, softened
40 grams pecan pieces
Instructions
STEP 1/8
Peel, core and grate the apples.
Coarsely chop the pecans.
STEP 2/8
Lift the Chef Patissier XL head and fit the heat shield.
Fit the Whisk tool to the machine.
Pre heat the oven to 170ºC.
Line the muffin tin with paper cases.
STEP 3/8
Attach the EasyWarm bowl to the machine.
Add the first item of Ingredients 1 (butter) into the EasyWarm bowl, fit the splash guard.
Heat on heat setting 9 for 8 minutes.
Add the rest of Ingredients 1 (brown sugar, caster sugar) to the bowl.
Mix on speed Max for 1 minute, 30 seconds.
STEP 4/8
Add Ingredients 2 (eggs, milk, lemon zest, lemon juice, vanilla) into a jug.
Mix until combined.
With the machine running, carefully pour contents of the jug into the EasyWarm bowl.
Mix on speed 4 for 30 seconds.
STEP 5/8
Add Ingredients 3 (flour, baking powder, bicarbonate of soda, cinnamon, spice, nutmeg, salt) into the EasyWarm bowl.
Mix on speed 4 for 20 seconds.
Scrape down the bowl.
Mix on speed 4 for 20 seconds.
STEP 6/8
Add Ingredients 4 (apples) into the EasyWarm bowl.
Mix on speed 4 for 20 seconds.
Evenly spoon contents of the EasyWarm bowl to the muffin tin.
Bake for 15 minutes at 170ºC.
Leave to cool in the tin for about 5 minutes.
Turn out onto a cooling rack and allow to cool completely.
STEP 7/8
Add the first 3 items of Ingredients 5 (sugar, butter, salt) to the saucepan.
Heat over a medium heat until the sugar has dissolved.
Simmer over a medium heat for 5 minutes.
Remove from the heat.
Add the remaining items of Ingredients 5 (cream, vanilla) to the saucepan.
Stir until combined.
Transfer contents of the saucepan to the large mixing bowl and let cool.
STEP 8/8
Retrieve, clean the Mixer bowl and fit the Creaming beater.
Attach the Mixer bowl to the machine.
Add Ingredients 6 (butter, icing sugar) into the Mixer bowl, fit the splash guard.
Mix on speed 4 for 3 minutes.
Transfer 3/4 of the caramel mixture to the Mixer bowl.
Mix on speed 5 for 30 seconds.
Transfer contents of the Mixer bowl to the piping bag.
Pipe the icing onto the cupcakes.
Drizzle the cupcakes with the remaining caramel.
Sprinkle the cupcakes with the pecan pieces.
Serve.