The other day I found myself with an excess of apples...note to self when ordering a box of apples from a bulk buy grocery store sometimes it is larger than you expected. So apple related recipes are now a bit of a focus!
Apple compote of course is a simple solution! Easy to make, super tasty and goes with everything. I like to make a big batch and use it as filling in cupcakes, pop it on pancakes, on crumpets, it even goes really well with pork! Making the compote is the longest part of the process and once that is done, the rest is very quick and easy. So I always make my compote first.
I wanted to try something a little different to match the apples with this time and upon spying my Butterscotch Chocolate in my pantry, making Butterscotch Chocolate Buttercream seemed like a perfect idea!! I have made this buttercream before for chocolate cupcakes which was divine, so was pretty confident that would be a perfect partner for the apple compote. The beauty of Butterscotch Chocolate Buttercream is that is it light and fluffy and the flavor doesn't overpower the rest of the flavors in the cupcake. The Kwirky Kids describe this buttercream as tasting like the Harry Potter Butterbeer they had at Universal Studios, so these cupcakes definitely got their approval.
Tie this all together with a simple Vanilla Cupcake recipe and it is like you have created your very own magic show!
Apple Compote
6 Medium to Large Green Apples
4 Tbsp of Butter (1/2 a stick of butter)
1 cup of soft brown sugar
2 tsp of cinnamon
Dice apples (peel or not peeled, is dicers choice).
Melt butter in a large pan, then add diced apples, brown sugar and cinnamon .
Cook until apples are soft and ingredients are well combined. Approx. 20 minutes on a high medium heat.
When making this for cupcakes I will puree this at the end to make it easier to spoon into cupcake pockets.
Vanilla Cupcakes
2 3/4 cups plain flour
2 teaspoons baking powder
200g softened unsalted butter
1 3/4 cups castor sugar 🇦🇺(Bakers Sugar 🇺🇸)
4 eggs
1 tablespoon vanilla extract
1 cup sour-cream (room temp) (can substitute with full cream milk)
Preheat oven to 170c (338f).
Sift together the flour and baking power.
Cream the butter for approx. 2 mins, or until the color changes slightly to a light yellow. Add 1/3 of the sugar at a time and beat for 2 minutes with each addition, continue to beat until light and fluffy and the sugar looks like it has dissolved.
Add one egg at a time and beat for 1 minute after each addition, again, after the last addition beat until it is light and fluffy.
Add the vanilla extract (note here that I use extract, I find it has more flavor than essence).
On a low speed add 1/3 of the flour until combined, then add 1/3 of the sour cream until combined and repeat. DO NOT over beat the mixture, it will give you tough cupcakes..eeww! I beat on the lowest speed and just as the mixture combines, I remove from the mixer and then hand mix with a spatula to ensure it is well combined.
Then fill your cupcake papers with the delicious cake batter. I use an ice-cream scoop to evenly fill the cupcake papers, added bonus it is super quick. The cupcake paper should be filled to about 3/4 of the way, as they will rise.
Bake for 18-20 mins. To test, insert with fine skewer until it comes out clean.
Remove cupcakes from the baking trays immediately so they do not continue to bake and cool on a wire rack for approximately 30 minutes.
Once cooked, scoop out with a tsp pockets at the top of the cupcakes. Set aside scooped out cake and put in a ziplock bag, you can make another tasty dessert out of this later.
Fill the cupcake pockets with apple compote.
Butterscotch Chocolate Buttercream
300 g Butterscotch Chocolate
230 g unsalted butter (room temp)
450 g Icing Sugar 🇦🇺(confectioner's sugar 🇺🇸)
Melt the butterscotch chocolate, either over the stove using a glass bowl in a hot water bath, stirring continuously or in the microwave. If using the microwave, start with a minute then stir, followed by 30 second intervals, stirring each time to ensure it doesn't burn. If it burns...it is out!
Beat the butter until it is thoroughly creamed and turns a paler shade of yellow, add cooled butterscotch chocolate and icing sugar.
It truly is that simple!!
Hot Tip: Make sure not to over cook the White Chocolate, it will burn easily or separate, which will give it a cracked look.
Pipe the Butterscotch Chocolate Buttercream onto the filled cupcakes and there you go...pure magic!
Happy Baking!!
Where Style and Flair, meet Good Taste!
Comentarios