I love apple sponge, and I also love cupcakes that are made to taste like things that are not cupcakes. So I decided to experiment and create a brand new kind of cupcake. Apple sponge cupcakes, and what apple sponge would be complete without custard? So I played around with a few combinations and came up with custard frosting.
Apple sponge cupcakes
- 1 Bramley Apple
- 1 stick of cinnamon
- 75g Caster Sugar
- 55g Self-Raising Flour
- 1 Egg
- 40g Margarine
- 110g Icing Sugar
- 1 tablespoon Custard Powder
Preparing the apples
- Peel and slice the apples into thin slices, then boil with the stick of cinnamon for 10 minutes.
- Remove from the water and allow to cool.
Making the Cupcakes
- Line a cupcake tine with cupcake papers (makes about 6 cupcakes)
- Mix together the caster sugar, flour and egg.
- Place a small amount of batter in the bottom of the cupcake papers
- Place a layer of apple
- Now top with a layer of batter. Make sure you don’t fill the cupcake liners more than 3/4 full, this batter is prone to overflowing a little.
- Bake in the oven for 15/20 minutes. While this is baking, you can start preparing your frosting.
- Remove from the oven and allow to cool for 5-10 minutes in the muffin tray before transferring to a wire rack.
- Wait until the cupcakes are completely cool before frosting. The apple in these means that they take a little longer to cool.
Making the Frosting
- Cream the margarine, icing sugar and custard powder together. My personal method for this is to cream it all together by hand first, and once its all combined, then use an electric mixer on it. I find it’s much easier to control the icing consistency and texture. If it isn’t creamy enough add a splash of milk and mix.