These delicious cupcakes, created by Juliet Sear, are filled in the centre with a hidden surprise of delicious apple compote, topped with custard buttercream and a pretty slice of Pink Lady® apple to decorate. Yum!
Full preparation
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Preheat the oven to 180c/160c Fan/350F/Gas 4.
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Roughly chop the apples into small pieces and put in a small pan, sprinkle with the sugar and add the butter and lemon. Cook for 10 mins until apples start to break down. Leave to cool for 30-40 mins and then blitz in a food processor to form a puree.
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To make the cupcakes, cream together the butter, sugar and vanilla in a stand mixer until light and fluffy.
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Slowly add the eggs one by one until all incorporated.
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In a separate bowl mix together the flour, custard powder and baking powder and then add to the mixer in 3 increments.
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Spoon the mixture into the prepared cupcake cases and bake for 15-20 mins until golden. Test by inserting a skewer into the centre - when it comes out clean, they’re ready. Leave to cool left in the tray placed on a wire rack.
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Using an apple corer, remove a small amount of the core of the cupcakes and fill the hole with apple puree.
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To make the buttercream, beat the butter in a freestanding mixer until light and soft. Add half of the icing sugar and the vanilla and cream together. Add the custard powder and the rest of the icing sugar along with 2 tbsp. of boiling water. Beat until smooth and fluffy.
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Spoon the buttercream into the piping bags and cut a 1cm hole at the end of the bag to give you a large circle to pipe through or use a large open star nozzle if you have one for a swirly effect. Pipe the buttercream onto the cupcakes in large domes, making sure to hold the bag directly above the cakes not at an angle.
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Decorate with thin slices of Pink Lady® apple.
