Sam's Cupcakery

Apple & Speculoos Cupcakes

A cupcake recipe perfect for Autumn nights – a vanilla and cinnamon sponge, with an apple filling reminiscent of apple crumble, topped with speculoos swiss meringue buttercream. 

Apple & Speculoos Cupcakes

2016-10-24 19:54:40

Yields 24

Save Recipe

Cook Time

19 min

Cook Time

19 min

For the apple filling

1. 4 large apples
2. 30g butter
3. 50g light brown sugar
4. 1/4tsp cinnamon

For the cupcake

1. 380g caster sugar
2. 360g plain flour
3. 120g unsalted butter
4. 1.5tbsp baking powder
5. 1tsp cinnamon
6. 3 large eggs
7. 360ml whole milk
8. 1tsp vanilla extract

For the swiss meringue buttercream

1. 5 egg whites
2. 300g caster sugar
3. 250g unsalted butter
4. 3tbsp speculoos cookie butter

Instructions

1. Set oven to 180 degrees celsius and line cupcake tins with cases

For the apple filling

1. Peel and cut apples into small bitesize chunks
2. In a saucepan, melt the butter on a medium heat, then stir in sugar and cinnamon
3. Add the apples into the mix, coat well and leave until apples have softened, then remove from the heat

For the cupcakes

1. Sift together the dry ingredients - sugar, flour, baking powder and cinnamon
2. Add butter and mix at a medium speed until well incorporated
3. In a jug, beat together eggs, milk and vanilla extract. With the mixer on a slow speed, add to the dry mixture a third at a time until well incorporated
4. Spoon mixture into cupcake cases to about a third full, then add some of the apple mixture to each cupcake
5. Bake for 19 minutes at 180 degrees

For the swiss meringue buttercream

1. Whilst the cakes are cooling, start on the buttercream
2. Set some water to boil in a saucepan on a low heat and place a glass bowl over the top, making sure it doesn't touch the water. In the glass bowl, add sugar and egg whites and mix well.
3. The egg whites are ready once the sugar has melted and have reached 60 degrees celsius
4. Once ready, pour into mixing bowl and whisk at high speed until it increases in size and stiff peaks forms.
5. Add cubed pieces of butter (make sure it's cold!) to the mixture slowly and keep mixing, this will eventually become thicker and creamier until it's buttercream / spreadable texture.
6. Add speculoos cookie butter and combine
7. Put buttercream onto cupcakes and serve!

Sam's Cupcakery https://samscupcakery.spalding.gg/