Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup apple-cinnamon curd (recipe below)
- 1 teaspoon vanilla extract
For the Apple-Cinnamon Curd:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup fresh apple juice
- 1/4 cup fresh lemon juice
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
Special Equipment Needed:
- Cupcake tin
- Cupcake liners
- Electric mixer
- Double boiler or heatproof bowl and saucepan
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Line a cupcake tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, until everything is well combined.
5. Stir in the apple-cinnamon curd and vanilla extract.
6. Spoon the batter into the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
8. Allow the cupcakes to cool completely before frosting.
For the Apple-Cinnamon Curd:
1. In a double boiler or heatproof bowl set over a saucepan of simmering water, melt the butter.
2. In a separate bowl, whisk together the sugar and eggs until well combined.
3. Gradually whisk the egg mixture into the melted butter.
4. Add the apple juice, lemon juice, cinnamon, and salt, whisking constantly.
5. Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon, about 10-15 minutes.
6. Remove the curd from the heat and strain it through a fine-mesh sieve into a clean bowl.
7. Cover the curd with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming.
8. Chill the curd in the refrigerator for at least 2 hours or until it is completely cooled.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- This recipe makes 12 cupcakes.
Nutritional information:
- Calories: 271
- Fat: 14g
- Carbohydrates: 33g
- Protein: 3g
- Sodium: 150mg
- Sugar: 23g
Substitutions for ingredients:
- You can use regular milk instead of buttermilk.
- You can use store-bought apple-cinnamon jam instead of making your own curd.
Variations:
- You can add chopped apples or nuts to the cupcake batter for added texture.
- You can use different flavors of curd, such as lemon or raspberry.
Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy to ensure a tender cupcake.
- Don't overmix the batter once you add the flour mixture to prevent tough cupcakes.
- Use a piping bag to frost the cupcakes for a more professional look.
Storage Instructions:
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- Microwave the cupcakes for 10-15 seconds to warm them up before serving.
Presentation Ideas:
- Dust the cupcakes with cinnamon or powdered sugar for a simple decoration.
- Top the cupcakes with a dollop of whipped cream or a drizzle of caramel sauce.
Garnishes:
- Cinnamon sticks
- Apple slices
- Chopped nuts
Pairings:
- Hot apple cider
- Vanilla ice cream
Suggested Side Dishes:
- Fresh fruit salad
- Green salad
Troubleshooting Advice:
- If the cupcakes are dry, try adding a tablespoon of sour cream to the batter next time.
- If the cupcakes are sinking in the middle, make sure to not overfill the cupcake liners and to not open the oven door while they are baking.
Food Safety Advice:
- Make sure to use pasteurized eggs to prevent the risk of salmonella.
- Store the cupcakes in an airtight container to prevent contamination.
Food History:
- Curd is a traditional British spread made from fruit juice, sugar, butter, and eggs.
Flavor Profiles:
- Sweet, tangy, and spicy from the apple-cinnamon curd and cinnamon in the cupcake batter.
Serving Suggestions:
- Serve the cupcakes as a dessert or a sweet snack.
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