Thursday, April 18, 2013

apple-almond teacakes with vanilla cream

Other than Monday, this week has been rain. I don't have another word for it. Water, water everywhere. So anyway. All this rain put me in a baking mood, but I didn't get around to actually baking until today. And then of course when I decided I wanted to bake something, I was out of eggs, so had to run to the store, etc.

What to bake, though? Cupcakes were what I was most craving. So I planned to make a recipe out of this book (which is a totally different cover than mine...hmm):


When the subtitle says infinite, it's not kidding. This book is so cool and I can't believe this is the first time I've actually baked any cupcakes from it. The issue was usually that I didn't have the right type of sugar, but I fixed that last week while grocery shopping, so....

I knew I wanted apple and almond flavors together, which was convenient because there is a recipe in this book for just that! So I started mixing the batter and went in search of a muffin pan (already had the cupcake liners out). Somehow I don't own a muffin pan. Well, that was frustrating. But I did unearth my heart-shaped doughnut pan. Ah well, better than nothing. So I made baked doughnuts which actually turned into little cakes with a heart-shaped depression in the center because I filled the pan too high. But I didn't care because once topped with oodles of freshly whipped cream with vanilla and sugar, the cakes were delicious. Oh, and they totally didn't look like hearts anymore....

Yeah, I already ate three of them.
And finished the leftover cream.


Apple-almond cupcakes (adapted from 10,000 Cupcakes by Susanna Tee)

1 apple
1/2 cup butter, softened
1/2 cup plus 1/3 cup superfine sugar
1/2 tsp almond extract
2 extra large eggs
1/2 cup plus 2/3 cups self-rising flour
1 1/2 tsp baking powder

Preheat the oven to 350 degrees. Line a muffin pan with 12 cupcake liners. Peel, core, and finely chop the apple. Combine butter, sugar, and almond extract in a bowl and whisk until light and fluffy. Add the eggs carefully and whisk well. Sift in the flour and baking powder; fold in. Stir in the apple. (Don't use an electric mixer for the apple!!) Spoon into the liners and bake for 20-25 minutes until firm to the touch. Cool on a wire rack.

Vanilla cream

2/3 cup heavy cream
1/2 tsp vanilla extract
1 tbsp superfine sugar

Combine ingredients in a large bowl. Using an electric hand mixer, whisk together until the cream is thick and holds its shape. Use to cover 12 cupcakes, either with a pastry bag and tip or just using a knife.

No comments:

Post a Comment