Apple Pie Cupcake

Equipment

• Digital scale
• Electric hand mixer
• Rubber spatula
• Cupcake tin
• Piping bag
• Wilton 1M piping nozzle tip
• Cooling rack

Ingredients

Cupcakes

• 100 (½ cups) Unsalted butter room temp
• 50 g (¼ cups) Granulated sugar
• 50 g (¼ cups) Brown sugar
• 1 Egg
• 135 g (1 cups) All purpose flour
• Pinch of salt
• ½ teaspoon Ground Cinnamon
• ½ teaspoon Baking powder
• 100 g (⅓ cups) Whole milk at room temperature
• ½ teaspoon White vinegar
• ½ teaspoon Baking soda

Apple pie filling

• 400 g (3 cups) Apple measured after peeled, cut into small pieces
• 100 g (½ cups) Brown sugar
• ½ teaspoon Lemon juice freshly squeezed
• ½ teaspoon Cinnamon

Frosting

• 150 g (⅔ cups) Mascarpone min 41% fat
• 40 g (⅓ cups) Powdered sugar
• 120 g (½ cups) Heavy cream 36% fat, very cold

Direction

Cupcakes

1. Heat oven to 175 C / 347°F
2. With an electric hand mixer, whip room temperature butter and sugar together until pale and fluffy then beat the egg in. Do not over mix
3. Sift flour, salt, cinnamon and baking powder together, this is the “dry ingredients”, while the room temp milk is your wet ingredient
4. Start adding the dry and wet ingredients into the batter in the following 4 steps: wet, dry, wet, dry. With a Rubber spatula fold each time
5. Mix vinegar and baking soda together in a small bowl, it will be super bubbly. Immediately fold the mixture into the cupcake batter. This is the secret ingredient to keep the cupcakes moist without the taste of vinegar of course!
6. Spoon or pipe the mixture into a cupcake pan till approx. ¾. This batch makes 6 large cupcakes
7. Bake for 25 min or until a skewer inserted comes out clean then let them cool on Cooling rack

Apple pie filling

1. Peel and cut apples into small pieces
2. In a saucepan, mix apple pieces with sugar, lemon juice and cinnamon and cook for about 5 minutes. Let it come to room temp before using it

Frosting

1. Whip mascarpone, very cold heavy cream, and icing sugar with an electric hand mixer until smooth and fluffy, about one or two minutes. Once it has reached a fluffy consistency, do not overbeat as it can become runny

Assembling

1. Once cupcakes cooled to room temperature, make a small hole on each of them and fill them with the apple pie filling (approx. one table spoon per cupcake)
2. Pipe mascarpone frosting on each cupcakes, I am using Wilton 1M piping nozzle tip
3. Spoon more apple pie filling in the middle of the frosting
4. Store in the fridge for 1-2 days