I know that my last post was a cupcake too and I apologise for that but I am so excited about these cakes that I just couldn’t wait! I have been working on this recipe for a few weeks and it has been close but not exactly right until today. I finally cracked it and I am so happy with them.
Sweet, soft cake with pieces of apple pie filling inside and topped with soft, creamy vanilla & cinnamon buttercream icing. Ahhh heaven in a cake!
To make these cakes, you need to bake the cupcakes, cook the apple and then make the icing. Lastly of course, is the fun part – putting all the components together.
The cake mixture is really simple, mix dry ingredients, add wet ingredients, mix and then add the flax egg and mix again. I always use an ice-cream scoop to measure the cake batter into cupcake wrappers. I use one of the old style ones with the release handle and it makes the job quick and easy.
I also prefer to use the more upright cupcake wrappers in a thin cardboard rather than the traditional wrappers. The reason is that the traditional wrappers can be very fickle about peeling back from the cooked cake. If you under cook slightly then they do it. If you keep them in a sealed plastic container, they do it. It doesn’t always happen but with the wrappers that I now use, it never happens and that make me happy! The other great advantage of these wrappers is that you don’t have to use a special pan. They just sit on a flat tray and won’t lose their shape.
The cakes usually take 20 minutes to cook but I always test after 15 minutes just in case. If your cake tester comes out clean, they are ready to come out. Move to a cooking rack and leave until cool. I usually place a light tea towel over the top whilst cooling.
- CUPCAKES
- 275g self raising flour (9.7oz)
- 265g sugar (9.3oz)
- ½ tsp bi-carb soda
- 2 tsp cinnamon
- ½ tsp nutmeg
- 2 flax eggs (2 tbsp flax meal mixed with ⅓ cup water)
- 1 pinch of salt
- 1 cup of almond milk (250ml)
- 110g melted vegan margarine (3.9oz)
- 1 tsp vanilla extract
- APPLE FILLING
- 3 large green apples
- 30g vegan margarine (1oz)
- 40g brown sugar (1.4oz)
- 1 tsp cinnamon
- Sprinkle of nutmeg
- ICING
- 200g vegan margarine (7oz)
- 500g icing sugar (17.5oz)
- ½ tsp cinnamon
- 1 tsp vanilla extract
- METHOD
- Pre heat oven to 175°C (347°F)
- CAKE
- Sift flour, bi-carb soda and spices and add to a large bowl.
- Add sugar and salt and stir through to combine.
- Pour melted margarine and milk into mix, add vanilla and peat well.
- To make the flax egg, mix flax and water into a small bowl and mix well. Do this just before you add it to the cake batter otherwise it becomes too thick.
- Beat well until all combined.
- Using an ice-cream scoop, add one scoop to each cupcake wrapper.
- Bake for 20 minutes but check after 15 minutes as ovens can vary.
- Remove from oven and place on a cooling rack until room temperature.
- APPLE
- Peel, core and dice the apple into small chunks.
- Melt the margarine in a fry pan and add the cinnamon and nutmeg.
- Stir on medium heat until you can start to smell the spices.
- Add the apple and stir through and then add the brown sugar and stir again then turn to low and add lid slightly askew so any steam can release.
- You only need to cook for a few minutes and taste a piece to make sure that it is cooked and that you are happy with the flavour.
- ICING
- Add the margarine to a large bowl and whip with your beaters.
- Add half the icing sugar plus the cinnamon and beat until soft.
- Add the other half of the sugar and the vanilla and beat until soft and fluffy.
- Taste to make sure you don’t need to add more of any of the ingredients.
While the cakes are cooking, I cook the apple. I know the photo is of red apples but I actually use green apples – the red ones just looked so pretty! You could possibly use red apples but the green ones are apparently less likely to go mushy so I just go with what I know.
Peel, core and dice the apple into small chunks. Melt the margarine in a fry pan and add the cinnamon and nutmeg. Stir on medium heat until you can start to smell the spices. I rushed this once and had to throw the apple out because it tasted kind of dusty with no flavour. Add the apple and stir through and then add the brown sugar and stir again then turn to low and add the lid slightly askew so any steam can be released. You only need to cook for a few minutes and taste a piece to make sure that it is cooked and that you are happy with the flavour. You can add some extra sugar at this point if you like. I like to keep a slight hint of tartness in the apple because it is going to be surrounded by sweet cake and even sweeter icing. I also like the apple to be cooked but not too soft so keep an eye on it while it is cooking.
Place cooked apple in a bowl or container and put in the fridge until required.
While they are cooling, it’s time to make the icing. First add the margarine to a large bowl and whip with your beaters. I then add half the icing sugar plus the cinnamon and beat until soft. I then add the other half of the sugar and the vanilla and beat until soft and fluffy. I always taste to make sure it is ok. You can always add a bit more of any of the ingredients if you don’t think the flavours are balanced enough for your taste buds.
Once the cakes have cooled completely, you can assemble the cupcakes. First cut a hole in the top of each of the cakes. I cut a circle and when I remove it, I cut off the bottom section of the piece I removed so I am left with a little lid which we will put back on the cake after the filling is inserted.
Place enough apple in the hole to fill it but not over fill because you what to be able to place the lid on top so the top of the cupcake is flat and you can ice it.
Using a piping bag with a nozzle of your choice, pipe the icing and then sprinkle with a little bit of cinnamon.
All that is left now is to eat them. Happy eating and I hope you love these as much as we do!!
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