Anyone who likes apple and cinnamon will love these cupcakes! ❤
Of course, you can make the cupcakes without the filling (if you are running short in time), but the cinnamon apple filling is just sooo perfect with these miniature cakes..
I will serve these delicious cupcakes for Christmas this year!
For the filling you will need:
- 200g apples (1 big one), sour flavor
- 1 tbsp starch
- 50ml apple juice
- 1 tsp egg yolk (S)
- 1 tbsp butter
- 20g marzipan, small pieces
- 1 tbsp lemon juice
- 20g brown sugar
- 1 pinch of salt
- 1/2 tsp cinnamon, ground
- 1 knife point cloves, ground
- 10g raisins, halved
This apple filling is a modified version of the apple filling I made for my Miniature Apple Pies.
First, wash, core and peel the apple and cut it into very small pieces (they must fit into the cupcake later).
In a small bowl, combine the starch, 2 tbsp of the apple juice and 1 tsp of egg yolk (the rest of the egg yolk and the egg white will be used for the cupcake batter) and stir well.
Pour the remaining apple juice and the other ingredients except the raisins (butter, marzipan, lemon juice, sugar, salt, cinnamon, cloves) into a small pot and bring it to a boil. Then cook it on low heat for 2 minutes, stiring occasionally.
Lastly, add the halved raisins to the lightly cooled apple filling.
For the batter (makes 12 cupcakes) you will need:
- 110g butter
- 110g brown sugar
- 2 eggs (S) (plus egg white and rest of egg yolk from the filling)
- 1 pinch of salt
- 1 knife point of pepper
- 2 tbsp speculoos spice blend
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 2 knife points of cardamom
- 2 knife points of ginger
- 2 knife points of coriander
- 1 knife point of anise
- 110g cake flour
- 1 tsp baking powder
Once you have all the ingredients and equipment ready, turn your oven to 350°Fahrenheit/180°Celsius air circulation (390°Fahrenheit/200°Celsius bottom and top heat) and position 12 muffin liners in your baking tray.
Combine butter und sugar in a large bowl and use an eletric whisk to stir until light and airy. In a seperate bowl, lightly whisk the eggs and salt and then add them to the butter mixture beating vigurously. Add the speculoos spices and mix well. Lastly, add the flour and use a hand whisk to fold the flour into the buttermixture until the batter is smooth. The batter is rather heavy.
Fill the forms to 2/3 full and bake for ca. 18 minutes until golden brown.
Generoulsy spread syrup (see below) twice onto the still warm
For the syrup (optional!) you will need:
- 30ml water
- 30g sugar (any kind will do)
As always, combine water and sugar in a pot and bring to a boil. As soon as all the sugar granules have dissolved and the syrup has thickened a little, take the pot off the heat and set it aside.
- 130g butter, softened
- 130g cream cheese
- 250g powdered sugar, sifted
- 3/4 tsp cinnamon
- 6 speculoos, halved
Combine the soft butter and 1/3 of the sifted powdered sugar in a bowl and beat with an electric whisk until light and fluffy. Add the cinnamon, another 1/3 of the sifted powdered sugar and the cream cheese. Beat slowly! Add the last 1/3 of the sifted powdered sugar to the butter mixture and carefully mix it all together until smooth. In the unlike case that the frosting should be too soft, you can add a bit more powdered sugar (50-80g) and put it into the fridge to cool and harden a little bit.
Now it is time to assemble:
Use a ball cutter (I used it before for my Paddington Bear Cupcakes) and cut a hole into every cupcake (save the cut-out piece for later), then cut an even deeper hole by scraping out some more dough (you can nibble on these curmbs :-D). Then take approx. 1/2 tsp of the apple filling and completely fill the hole of the cupcake with it. Now put the cut-out piece back on top hiding the hole.
Fill the frosting into a pastry bag equipped with a star tip and put a fristingswirl onto each cupcake.
Tip: Put a little frosting dot in the middle of the cupcake first and then form the swirl around and on top of it, so your frosting won’t sink in the middle. 😉
Shortly before serving time, add a halved speculoos cookie to each of your cupcakes (you can add them earlier, but then the cookies will be a little soggy :-().
Now the speculoos cupcakes with apple filling are ready to eat!