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Wednesday, August 19, 2009

blackberry & apple cupcakes



Ingredients for cupcakes

225 grams unsalted butter (room temperature)
215 grams golden caster sugar
225 grams self raising flour
4 large free range eggs (very lightly beaten)
1 teaspoon Madagascan vanilla extract
1 – 2 tablespoons milk
2 crisp granny smith appleslarge shot of ‘sour apple liqueur’ (Luxardo) or use calvados brandy for an even ‘tipsier’ flavour10-20 grams golden caster sugar (to taste)
filling & topping500 - 600ml fresh double cream300 grams fresh blackberries (reserve 12 blackberries to top cupcakes)splosh of ‘sour apple liqueur’10-20 grams caster sugar (to taste – depending on tartness of berries)
You will need a sturdy 12 bun muffin tin lined with 12 muffin cases & a large piping bag with a 15ml plain round nozzle.
For best results make sure the baking ingredients are at room temperature and try not over beat mixture once eggs & flour are added.
method

1. preheat oven to 170-180, gas mark 4 (fan assist 150-160 depending on oven – mine is very fierce so that’s why it seems low temp, adjust accordingly ).
2. peel, chop & gently cook apples, sugar & ‘sour apple liqueur’ in a small covered pan (until very slightly soft). Strain apple and put to one side to cool. Reserve all the lovely apple liquid, as this will be added to whipped cream when cooled.
3. using the same pan put the fresh blackberries, sugar (to taste) & a splosh of ‘sour apple liqueur & cook until ‘jammy’. Leave to cool.
4. in a separate bowl cream butter with wooden spoon adding sugar & vanilla extract beat until light & fluffy.
5. gently mix in the beaten egg & fold sifted flour with a metal spoon.
6. fold cooled apple pieces into cake mixture & add a tablespoon or so of milk if required to ‘slight dropping consistency’ but not too much or apples won’t ‘hold’.
7. using a metal ice cream scoop, spoon mixture into the 12 muffin cases & fill until three quarters full.
8. cook on the middle shelf for 15-20 minutes or until lightly golden. Test with skewer. Remove tray from oven & leave for a few minutes. Transfer cupcakes onto wire tray to cool completely.
9. cut out a teaspoon sized piece from top centre of cooled cupcake using a serrated knife.
Add a teaspoon of ‘fresh blackberry jam’ into the centre.
10. start to whip the cream (add the reserved ‘apple liquid’ as just as cream begins to thicken). Whisk into soft peaks & just firm enough to pipe. Fill piping bag with cream mixture. Pipe the cupcake with the cream and top with a fresh blackberry.

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