Baked Apple Cupcakes

Rating: 3.6214 / 5.00 (103 Votes)

Total time: 45 min

For the cupcakes:

For the topping:


For the baked apple cupcakes, first beat the eggs with the sugar and vanilla sugar until foamy. Slowly pour in the oil and stir it in. Mix the flour with the hazelnuts and baking powder, fold in and stir in the milk well. Fill the cupcake cups two thirds full with the mixture and bake at 175 °C convection oven for 20 minutes. For the topping, bring the apple juice, sugar and cinnamon to a boil, then reduce the heat and reduce to medium until a thick syrup (about 1 to 1.5 tablespoons). Allow to cool. Whip the Guma Patisserie Cream with vanilla sugar and half a teaspoon of cinnamon and stir in the baked apple syrup. Pour the mixture into a piping bag with a star nozzle and generously pipe the topping onto the cupcakes.

Garnish the baked apple cupcakes with apple slices and dust with a little ground cinnamon.

Preparation Tip:

If the cream is too soft for the baked apple cupcakes, stir in cream stiffener and refrigerate the cream for an hour.

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