Apple Pie Cupcakes

• porzioni: 12 servings
• tempo di preparazione: 20 minutes
• tempo totale: 45 minutes

Ingredienti

3 tablespoons granulated sugar

3 medium Granny Smith apples, (cored, peeled and diced small)

1 tablespoon fresh lemon juice

½ teaspoon ground cinnamon

¼ teaspoon kosher salt

2 tablespoons unsalted butter

2 teaspoons all-purpose flour

1 ½ cups (187.5 g) all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon kosher salt

¾ cup (170 g) unsalted butter, (room temperature)

¾ cup (150 g) granulated sugar

2 large eggs, (room temperature)

2 teaspoons vanilla extract

½ cup (122.5 g) whole milk

2 ounces cream cheese, (softened)

½ cup (100 g) granulated sugar

2 cups (476 g) heavy cream

½ teaspoon vanilla extract

1 pinch kosher salt

Istruzioni

Apple Filling

Mix apples, sugar, lemon juice, cinnamon, and salt.

In a medium bowl, mix the apples, granulated sugar, lemon juice, cinnamon, and salt.

Melt butter. Cook apple mixture.

In a medium pan over medium heat, melt the butter. Add the apple mixture and cook, stirring frequently, for 8-10 minutes, or until the apples are tender and the liquid is bubbling.

Add flour.

Add the flour, and stir until the liquid thickens.

Remove from heat. Let cool.

Remove from heat and let the filling cool completely.

Cupcakes

Preheat oven. Line a muffin tin.

Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.

Whisk together dry ingredients.

In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.

Cream butter and sugar.

In the bowl of a stand mixer with the paddle attachment, cream butter and sugar.

Add eggs, one at a time, mixing well after each addition.

Mix in vanilla.

Alternate adding flour mixture and milk.

Alternating between the flour mixture and milk two times, add each to the creamed butter and sugar, mixing until incorporated.

Divide batter evenly in muffin cups. Top with filling.

Divide the batter evenly among the cups of the prepared muffin tin. Top each with about 2 teaspoons of cooled apple filling.

Bake for about 24-26 minutes, or until an inserted toothpick (around the edge) comes out clean.

Let cupcakes cool.

Let the cupcakes cool for a few minutes, then transfer to a rack to cool completely.

Stabilized Whipped Cream

Make stabilized whipped cream. Chill bowl and whisk attachment.

Before starting, place the bowl and whisk attachment from your stand mixer into the freezer to chill for about 15 minutes. Starting with a cold bowl will help the cream whip up faster and with more volume.

Mix cream cheese and sugar.

Once chilled, add the cream cheese and sugar to the bowl. Mix on medium-high speed until fully combined and no lumps remain.

Pour in heavy cream. Mix.

With the mixer off, pour in the heavy cream. Resume mixing on medium speed until soft peaks have formed (peaks droop slightly). Stop the mixer.

Scrape bottom of bowl.

Using a rubber spatula, scrape the bottom of the bowl to incorporate all of the cream cheese.

Mix.

With the mixer back on medium speed, mix until stiff peaks have formed. (Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape firmly.)

Add vanilla and salt.

Finally, add in the vanilla and a pinch of salt, being careful not to overmix.

Pipe whipped cream onto cupcakes.

Transfer the whipped cream to a piping bag fitted with your favorite tip. Pipe a swirl of whipped cream onto each cooled cupcake.

Nutrizione

• Dimensione della Porzione: 1 cupcake
• Calorie: 306 kcal