Apple Streusel Cupcakes Recipe
In these cupcakes, soft, dense butter cake is layered with stewed apple and pecan streusel. The streusel topping is crunchy on the day of baking but softens over time.
Makes 8 large cupcakes.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
90g (1/3 cup + 3 teaspoons) caster sugar
50g (1/3 cup) self-raising flour
60g (1/3 cup + 3 teaspoons) plain flour
62g (1/4 cup) sour cream
1 large egg (we use eggs with a minimum weight of 59g)
1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence)
110g (scant 1/2 cup) stewed apple, or canned pie apple
55g (scant 1/2 cup) pecan nuts or walnuts
30g (2 tablespoons, lightly packed) brown sugar
10g (1 tablespoon) plain flour
10g (2 teaspoons) butter
1/2 teaspoon ground cinnamon
Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced). Line eight holes of a muffin pan (1/3 cup capacity holes) with patty/muffin cases. We use paper-lined foil cases that measure 5cm across the base and 8cm across the top.
To make the streusel topping, pulse streusel ingredients in a food processor for about 20 seconds, until nuts are finely chopped. Pour streusel mixture into a bowl; you need the food processor to make the cupcake batter. © exclusivelyfood.com.au
Place butter, caster sugar and flours in food processor and process until combined (mixture should resemble fresh breadcrumbs).
Add sour cream, egg and vanilla and process until combined, stopping to scrape down the sides if necessary.
Place a heaped teaspoon of cake batter into each muffin case.
Top with a rounded teaspoon of apple.
Add a heaped teaspoon of streusel mixture and a heaped teaspoon of cake batter. Finish with a heaped teaspoon of streusel mixture.
Bake for about 21-25 minutes, or until a skewer or sharp knife inserted into the centre of a cake comes out without any batter attached.
Cakes should be lightly browned and spring back when lightly pressed with your fingertip.
Allow cupcakes to cool, then store in an airtight container.
You will need about 130g of raw, peeled apple to yield the 110g of stewed apple required for this recipe.
130g peeled, chopped apple (we used Granny Smith)
1-2 teaspoons sugar
1-2 teaspoons water
Place apple, sugar and water in a small saucepan, cover and bring to the boil.
Reduce heat and simmer, stirring occasionally, until apple is very soft. Our Granny Smith apples took about 15 minutes to cook. © www.exclusivelyfood.com.au