Spiced apple cupcakes
- Liberty Mendez
Save recipe
Makes 12
More effort
Prep: 30 mins
Cook: 35 mins
plus chilling
A star rating of 4.3 out of 5.6 ratingsRate
loading...
Make these extra special spiced apple cupcakes as a gift for family and friends at Christmastime. Kids will love getting involved in the decorating
Freezable (uniced)
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Salted caramel fudge
A star rating of 4.4 out of 5.6 ratings
Vegan Christmas pinwheel biscuits
A star rating of 4.2 out of 5.6 ratings
Easy rum truffles
A star rating of 4 out of 5.6 ratings
Ingredients
Nutrition
Units:
MetricUS
-
125g butter
softened
-
100g caster sugar
-
50g brown sugar
-
2 eggs
-
200g self-raising flour
-
1 tsp baking powder
-
150g apples
peeled, cored and grated (prepared weight)
-
2 tsp mixed spice
-
1 tsp ground ginger
For the buttercream icing
-
200g butter
softened
-
400g icing sugar
-
1 tsp vanilla bean paste
For the decorations
-
green and brown fondant
-
2 tbsp icing sugar
for dusting
-
red and green sanding sugar
(find online or in specialist shops)
You’ll also need
-
12 paper cupcake cases
6 red and 6 green
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal477
- fat23g
- saturates14g
- carbs63g
- sugars50g
- fibre1g
- protein3g
- salt0.8g
Ad
Method
-
step 1
First, make the decorations. Roll out the green fondant on a surface dusted with the sugar to a ½cm thickness. Cut out 12 small ‘leaves’ using a cutter or knife. Set aside on some baking parchment. Roll the brown fondant into 12 x 1cm ‘stalks’. Set aside with the leaves.
-
step 2
Heat the oven to 180C/160C fan/gas 4. Line six holes of a 12-hole cupcake tin with red cases, and the other six with green. For the cake batter, beat the butter and both sugars with an electric whisk until light and fluffy. Slowly mix in the eggs, then fold in the flour, baking powder, grated apple and spices until fully incorporated.
-
step 3
Fill the cases three-quarters full and bake for 30-35 mins, or until golden and a skewer inserted into the middle comes out clean. Leave to cool completely in the tin. Meanwhile, make the icing. Beat the butter until light and creamy, then add the sugar and vanilla, and beat for 5 mins more until fluffy and pale.
-
step 4
Spoon the icing into a piping bag fitted with a large round nozzle. Working from the outside towards the centre, pipe the icing in a swirl over the cupcakes, applying a good amount of pressure to the bag. Use a small palette knife to smooth the icing into neat domes, then chill the cupcakes for 30 mins to firm up.
-
step 5
Tip the red and green sanding sugars into separate bowls. Dip the tops of the cupcakes with the red cases into the red sugar, and those with green cases into the green sugar, turning to fully coat the icing.
-
step 6
Make little indentations in the top of the icing for the fondant stalks, and add the leaves around them.
Recipe from Good Food magazine, Christmas 2020
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.3 out of 5.6 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...