Ingredients

The following ingredients have 12 Servings
  • 3 large cooking apples (peeled and cubed)
  • 75 g | 2.5oz dark brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • juice of half a lemon
  • Dry ingredients
  • 150 g | 10.3oz plain (all purpose flour)
  • 150 g | 10.3oz caster sugar
  • 100 g | 7oz ground almonds
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • Liquid ingredients
  • 300 g | 10.5oz apple purée
  • 80 ml | 2.7 fl oz vegetable oil
  • 2 large eggs
  • 100 g |7oz plain (all purpose flour)
  • 60 g | 2oz soft light brown sugar
  • 85 g | 30z cold unsalted butter (cubed)
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 50 g pecans (roughly chopped)
  • 1 tbsp cinnamon
  • 1/4 tsp salt
  • 500 g | 1lb icing sugar
  • 160 g | 10.6oz unsalted butter at room temperature
  • 3 tbsp apple purée (remaining purée)
  • 3 tbsp double cream
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • Salted Caramel (I used Dr Oetker Easy Fill Cake Centres)
  • Dr Oetker wafer flowers to decorate

Instruction

  • Preheat your oven to 180 C/ 350 F. Line a 12 hole muffin tin with large cupcake cases.
  • Put all the ingredients for the apple purée in a saucepan and bring to the boil over medium-low heat. Keep stirring until the apples are soft and breaking up. Transfer to a blender or food processor and liquify until you have a smooth velvety purée. Transfer to a bowl and allow to cool.
  • To prepare the streusel topping, put all the ingredients in a large bowls and mix until combined. Rub the butter into the ingredients using your fingers until large clumps form. Spread over a large tray lined with baking paper and bake for 10-15 minutes. Remove from the oven and allow to cool completely. Either break up into smaller crumbs using your fingers or process briefly in a mini chopper until finely ground. Set aside.
  • Make the cupcakes. Put the vegetable oil, eggs and apple purée in a food processor or bleder and pulse until liquidised.
  • Put all the dry ingredients in a large bowl and stir together with a fork. Add the wet ingredients and fold together with a spoon, making sure you scrape the bottom and sides of the bowl.
  • Divide the batter evenly between the muffin cases, filling 2/3 of the way up.
  • Bake in the centre of the oven for about 20 minutes (less if you are using smaller cases). The cupcakes are ready when firm on top and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
  • Make the buttercream. Put all the ingredients apart from the double cream in the bowl of your stand mixer. Start mixing on lowest speed setting, incresing to maximum once the ingredients are incorporated. Add the double cream and mix until you have firm peaks.
  • Use a palette knife to smooth some frosting over the cupcakes. Dip into the streusel topping. Transfer the remaining buttercream into a piping bag fitted with a large star tip and pipe frosting over the cupcakes.
  • Serve drizzled with salted caramel sauce and decorate with wafer flowers.