Apple pie cupcakes with spiced buttercream

ingredients

• Apple pie cupcakes

  • 125 gram butter, softened
  • 2/3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cup self-raising flour, sifted
  • 2/3 cup milk
  • 400 gram can chopped pie apple
  • Vienna almonds, chopped, to serve

• Buttercream

  • 250 gram unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 3 cup icing sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

method

• Apple pie cupcakes

  • 1

    Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.

  • 2

    In a large bowl, using an electric mixer, beat together butter and sugar until creamy, then add vanilla.

  • 3

    Add eggs, one at a time, beating well after each addition. Fold in flour alternately with milk, beginning and ending with flour.

  • 4

    Fold in apple, then spoon evenly between cases.

  • 5

    Bake for 20-25 minutes until cooked when tested. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

• Buttercream

  • 1

    In a large bowl, using an electric mixer, beat butter and vanilla together until pale. Gradually add combined sifted icing sugar, cinnamon and nutmeg, beating well. Transfer mixture to a piping bag fitted with a large fluted nozzle. Swirl buttercream generously onto cupcakes. Sprinkle with almonds.

notes

• For a dessert, serve warm with a scoop of vanilla ice cream instead of buttercream.