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【食譜】Apple Crumble Cupcakes with Custard Buttercream

2015/6/21 — 21:43

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黃果金寶是 Claire 與父親最喜歡的甜品。在父親節加上明天是父親的生日, Clarie 特意製作黃果金寶配奶油吉士 cupcake 慶祝。

*溫馨提示 — 吉士必須使用全脂奶製作,用上杏仁奶味道將會非常古怪。而食譜所標示的材料份量是 12 個 cupcake 所需,讀者請按需要自行加減。

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Here’s a quick one today, purely because I completely forgot to take photos of this batch so I’d hate to just have a long ass post of word with only a few pictures.

Apple crumbles are definitely one of my all time favourites. I think it’s one of my dad’s favourites as well, and he and I have the most similar tastes in foods. My family and I used to go to the Cricket Club for Sunday lunch – not sure why, seeing as we neither watch nor play cricket… Nevermind. They did the best Sunday buffets, and the best of all – they did the best apple crumbles.

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Since it’s Father’s Day today and my dad’s birthday tomorrow, it only seemed appropriate to share the cupcake that is a combination of his favourite dessert in the form of my favourite type of baking. Here is the recipe for my apple crumble cupcakes with custard frosting.

For the cake base, I used crushed up chocolate digestives mixed with butter. It occurred to me only after I baked them that apple crumbles don’t have bases, but oh well. I feel like I overuse the biscuit-base thing in all my cakes, but hey ho. The apple cake is made with a crap ton of cinnamon and homemade applesauce. I substituted an egg out of the 2 I would normally use for a batch of 12 cakes, as I didn’t want the cakes to be too dense and heavy. Then, I filled the cakes with more of the applesauce. Before I made the frosting, I made some homemade custard. I used the BBC Good Food recipe for custard, but with only half of the sugar it suggested. Half of the custard was used to make the custard buttercream that was swirled on top of the cake. I left a little well in the middle of the frosting so I could dollop some more custard into the middle before sprinkling the whole thing with a cinnamonny oaty crumble mix.

Sidenote – when BBC says use whole milk for the custard, use whole milk for the custard. I thought I’d be all health conscious and use my normal (favourite) Rude Health almond drink, but it just made the custard taste oh-so-funky and just not usable in this recipe. That weird tasting thing had to be chucked away and I had to start all over again with my housemate’s whole milk. All hail lactose that I cannot tolerate!

So here’s to my father, the man who taught me that the only way to eat apple crumble is with warm custard, the man who passed me the gene that means I don’t get the infamous Asian glow when I drink, the man who wears bow-ties practically everywhere because ‘there is no such thing as being overdressed’. Love you, Barbs.

Apple Crumble Cupcakes with Custard Frosting

Yield: 12 cupcakes

Ingredients

Biscuit base

  • 60g chocolate digestives
  • 20g melted butter

Apple sauce

  • 3 medium sized apples, peeled and cored
  • 1 lemon – juice and zest
  • 3 tbsp caster sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla extract

Apple cakes

  • 135g unsalted butter
  • 125g light brown sugar
  • 125g plain flour
  • 1 tsp bicarb of soda
  • 1 tsp baking powder
  • 1 egg
  • Half of the applesauce

Custard

  • 100ml double cream
  • 350g whole milk
  • 2 large egg yolks
  • 5 tbsp cornflour
  • 100g caster sugar
  • 1 tsp vanilla extract

Custard Buttercream

  • 150g butter
  • 270g icing sugar
  • 4-6 tbsp of custard

Oaty topping

  • 15g unsalted butter
  • 15g light brown sugar25g plain flour
  • 25g rolled oats
  • ¼ tsp cinnamon

Directions

Preheat the oven to 250°C, line a baking tray with baking parchment.

Make the oaty crumb. Rub all the ingredients together in a medium bowl until combined. Spread it over a baking tray and bake until golden brown, roughly 10 minutes. Once done, remove and set aside.

Turn the oven back down to 160°C. Line a 12-hole cupcake pan with cupcake liners.

Make the custard. Heat the cream and milk and gently bring it to a simmer. Meanwhile whisk together the other ingredients. Pour the hot cream-milk mix into the egg-sugar mix, whisking constantly. Pour it back onto the saucepan to heat gently until the custard thickens. Stir constantly to prevent lumps. Set aside to cool.

Make the applesauce. Peel and core the apples and cut them into little chunks. Put them in a saucepan with the rest of the ingredients and cook until apples are soft. Mash with a potato masher and leave to cool. Set aside half for the cake batter, and put half in a small piping bag for filling the cake.

Make the cupcakes. Make the biscuit base by blitzing it up in a food processor and mixing it with melted butter. Put about 1 heaped teaspoon of crumbles in each cupcake well and press down until the base is nice and solid. Whisk the sugar and butter until pale, light and fluffy. Meanwhile, sift the dry ingredients together. Add in the egg to the sugar and butter mixture, and then add in the dry ingredients. Whisk until everything is combined. Slowly fold in ½ of the cooled applesauce, then spoon about 1 heaped dessert spoonful of batter into each cupcake hole. Bake for 18-20 minutes, or until a skewer comes out clean. Leave to cool completely.

Make the buttercream. Beat the butter in a standing mixer at high speed until pale and fluffy. Add in the icing sugar in 2 batches, making sure its all incorporated before you add the second half. Loosen up the buttercream by adding in half of the custard you made earlier.

Assemble the cakes. Using the fatter end of a chopstick, poke a hole and wiggle it around in the middle of the cake until you have a decent sized well. Squirt in the applesauce. Swirl the custard frosting on top of the cake, leaving a little dip in the centre of the frosting. Fill that dip with a blob of custard. Finish off by sprinkling a generous amount of oaty crumble on top, et voila!

Now sit back and enjoy this beautiful creation that you have just made with a cuppa tea.

And just before I sign off: Happy Father’s Day to all fathers everywhere. Y’all da real MVP.

Until next time,

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