Cupcake with apple, spices and Philadelphia cream with cinnamon
12 servings
35 minutes
This cupcake with apple, spices, and a delicate cream from 'Philadelphia' with cinnamon is a true cozy dessert inspired by French culinary traditions. It combines the velvety softness of the dough with the rich aroma of cinnamon, muscovado, and apples, creating a rich and harmonious flavor. The slight tartness of kefir and calvados highlights the sweetness, while the airy cream adds completeness to each bite. An ideal choice for an autumn tea party or a cozy evening with loved ones, this cupcake captivates with its blend of warm spices and tender texture, making each serving a small gastronomic delight.
1
In a bowl, mix flour, baking powder, soda, salt, and spices.
- Wheat flour: 180 g
- Baking powder (raising agent): 1 teaspoon
- Baking soda: 1 teaspoon
- Chinese five-spice powder: 0.3 teaspoon
- Cinnamon: 1 teaspoon
2
Dissolve muscovado sugar in 80 grams of melted butter in a saucepan. Remove from heat and let it cool slightly.
- Butter: 80 g
- Muscovado sugar: 200 g
3
Mix eggs into the warm mixture. Add apple puree, kefir, zest, calvados, and vanilla extract.
- Chicken egg: 2 pieces
- Apple sauce (puree): 130 g
- Kefir: 120 ml
- Lemon zest: 1 piece
- Calvados: 1 tablespoon
- Vanilla extract: 1 teaspoon
4
Mix the flour mixture.
- Wheat flour: 180 g
5
Cut the apple into small cubes and mix them into the dough.
- Apple: 1 piece
6
Place the dough in molds and bake at 175°C for about 18 minutes. Cool down.
7
Place the 'Philadelphia', powdered sugar, and ground cinnamon in a bowl and use a mixer. Start at a low speed to achieve a uniform mixture, then increase the speed and lightly whip the cream.
- Cream cheese (Philadelphia): 225 g
- Icing sugar: 115 g
- Ground cinnamon: 0.8 teaspoon
8
Use a piping bag to apply cream on the cupcakes.
