My Second entry for the IronCupcake Earth competition:
Remember the batter that I tried using for my first set of entry? I ended up baking proper cupcakes from them! So yeah...I actually went through the process of roasting the apples, mashing them to get the puree and use them for my cupcake batter. And then with a little spice, I added bits of cinammon and ginger to the batter.
After baking them, I was thinking up of the next idea for these need-to-get-dressed cupcakes and it all started with the next morning while I was trying to figure out what to eat.
I had a small tub of plain yogurt needed finishing as I was actually planning to use it for another frosting and had forgotten about it. Seeing that I'm picky and can't run away from being a sweet tooth and being uberly health consious, I still don't prefer to have a plain yogurt (yuck, it feels like I'm eating something naked). So I looked into my little pantry and scouted for something sweet but not adding to the calories. I saw honey and marshmallows. Ah hah. Something alright to start the morning and dressing this yogurt enough so that I can finish eating it.
While eating it, something sparked up...why not use this as my icing?? woohoo!! I got super excited. And with that while I was having my morning walk after and the gradual thinking right up to the final bit of my idea...I came up with the name for them:
- The Demy™ by Key Ingredient
- Hello, Cupcake by Karen Tack; Alan Richardson
- Bella Cupcake Couture
- Cupcake Stackers by Gourmac
- The Cake Mix Doctor Returns! by Anne Byrne
- Beautiful Baking Liners by Vestli House
- Sweet Cuppin' Cakes Bakery; Cupcakey Supply
Apple Cupcakes (Makes 6 muffin sized cupcakes)
With reference to Mamajune
- 4 Sainsbury or Tesco Royal Gala apples
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- Pinch of nutmeg
- Pinch of salt
- 1 large egg
- 1/4 cup oil
- 1 tbsp apple juice
- 1 tsp vanilla essence
- Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Prepare a 6 cupcake tray with muffin liners. Set aside.
- Rinse and core the apples. Place them on an ovenproof pan or baking sheet and bake for 30-40 minutes until soft. Remove the apples from the oven, let cool slightly, then remove peel and mush the apple with the back of a fork. Measure out half a cup of apple mush and set aside to cool.
- Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda and salt in a medium-sized bowl and whisk to combine. Crack the egg into a separate medium-sized bowl and beat with a fork to break up. Add the oil, apple juice, vanilla and cooled apple mush and mix to combine. Combine the wet and dry ingredients until all ingredients come together.
- Scoop into cupcake papers evenly. Bake at 175 Deg C (350 degF) for 20-22 minutes, rotating the pan after 15 minutes, until a toothpick comes out clean.
Honey Yogurt Frosting with Marshmallows (Makes 6 cupcakes including filling the core)
- 150g plain yogurt
- 2 tsp honey
- 125g mascarpone cheese
- 3 tsp icing sugar
- A handful of mini marsmallows for decoration and filling
- 1/2 tsp vanilla essence
- Combine plain yogurt, mascarpone cheeese and honey until fully mixed.
- Sift in the icing sugar and add vanilla essence.
- Bore half a hole into the cupcakes and place one marshmallow at the bottom. This will act as a base so that the icing does not leak.
- Add the frosting right up to the surface of the cupcake. Further frost the top of the cupcakes along with marshmallows with any sort of decorations you want =)