Apple Cupcakes
8 servings
120 minutes
Apple cupcakes are an exquisite blend of American baking and warm notes of home comfort. Their base is a delicate carrot batter infused with the aroma of cinnamon, vanilla, and walnuts, creating a rich and deep flavor. The heart of the cupcakes is a caramelized apple soaked in butter and spices, giving them a light fruity tartness and softness. Completing the composition is an airy carrot cream that delicately highlights the sweetness of the filling. This dessert not only pleases the eye with its bright appearance but also transports you to the atmosphere of autumn evenings by the fireplace. An ideal option for both cozy tea gatherings and festive treats, apple cupcakes are a balance of flavors, tenderness, and harmony that one cannot help but enjoy.
1
Reduce freshly squeezed carrot juice by three times, let it cool, and mix until smooth with plant-based cream, cottage cheese, and powdered sugar. Place the cream in the refrigerator for half an hour.
- Freshly squeezed carrot juice: 240 ml
- Plant-based cream: 120 ml
- Semi-fat curd cheese (9%): 120 g
- Icing sugar: 30 g
2
For the test, beat the eggs with 120 grams of sugar until frothy. Add grated carrot, flour, vegetable oil, walnuts, 35 grams of raisins, sugar syrup, baking powder, soda, salt, 1 gram of cinnamon, and vanilla essence. Knead in a blender at low speed.
- Chicken egg: 3 pieces
- Sugar: 170 g
- Carrot: 170 g
- Wheat flour: 140 g
- Vegetable oil: 100 ml
- Walnuts: 50 g
- Raisins: 95 g
- Sugar syrup: 40 ml
- Baking powder (raising agent): 6 g
- Baking soda: 3 g
- Salt: 1 g
- Ground cinnamon: 2 g
- Vanilla essence: 2 ml
3
Pour the batter into muffin molds and bake at 180 degrees for fifteen to eighteen minutes. Let the finished muffins cool.
4
Peel the apple and cut it into small cubes. Heat butter in a pan, sprinkle the apple with leftover raisins, sugar, and cinnamon, chop seven pecans, fry everything, and cook on low heat for another fifteen to twenty minutes. Let it cool.
- Apple: 175 g
- Butter: 5 g
- Raisins: 95 g
- Sugar: 170 g
- Ground cinnamon: 2 g
- Pecan: 15 pieces
5
Make cone-shaped indentations in the finished cupcakes by cutting out about a third of the baked volume. Fill the cupcakes with apple filling.
6
Decorate the cupcakes with carrot cream and pecan nuts.
- Pecan: 15 pieces
