Apple Cupcakes with Syllabub Topping

Ingredients

Flour 2 1/2 Cup (40 tbs)
Baking powder 2 Teaspoon
Butter 8 Tablespoon
Sugar 2 Cup (32 tbs)
Eggs 2 Medium
Apples 4 Medium (Gala apples)
Vanilla extract 1 Teaspoon
Salt 1 Teaspoon
Cinammon 1/2 Teaspoon
Ground ginger 1/2 Teaspoon
Butter milk 3/4 Cup (12 tbs)
For the syllabub
Caster sugar 4 Tablespoon
Calvados 1 Tablespoon
Apple cider/Apple juice 1/2 Cup (8 tbs)
Heavy cream 300 Milliliter
Lemon juice 1 Small
Cinnamon 1/4 Teaspoon

Directions

GETTING READY

1. Preheat the oven at 350 F/180 C and prepare a cupcake tin lined with cupcakes paper.

2. Peel and grate the apples with a cheese grater and with the help of a pinch of salt squeeze all the juice out of them and keep the juice aside for later use.

MAKING

3. Mix all the dry ingredients that is flour, baking powder, salt, cinnamon and ground ginger.

4. In a separate container cream the butter with a hand whip, add the sugar, the eggs, vanilla extract, butter milk and then the flour mixture, slowly and mindfully on at the time

5. Put the cupcakes cups in the cupcakes tin and pour 3 tbsp of batter in each one of them.

6. Bake in the preheated oven for about 20 minutes, place the cupcakes tin on the medium or lower rack, once done let it cool on a cooling rack.

7. For the syllabub, in a mixing bowl mix castor sugar, calvados, squeezed apple juice, lemon juice and cinnamon whisk all the ingredients together except for the heavy cream and whisk till sugar is dissolved.

8. Add the heavy cream and start whipping it until the cream is dense and firm.

9. Place in the fridge and let it cool for about 30 minutes.

10. After 30 minutes, spread the cold Syllabub and put the cupcakes in the fridge for 10 minutes.

11. After 10 minutes remove from the fridge and using a knife make ripples in the syllabub and sprinkle cinnamon powder and sugar sprinkles.

SERVING

12. Serve the delicious Apple Cupcakes with Syllabub Topping along with your hot tea.

NOTE

We don't want too much moister in the batter because that would make it soggy. Keep the juice we'll use it for the topping. Add 4 cups of the squeezed grated apples.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 685Calories from Fat 245

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 16 g80%

Trans Fat 0 g

Cholesterol

Sodium 396 mg16.5%

Total Carbohydrates 103 g34.3%

Dietary Fiber 3 g12%

Sugars 68 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet