Apple & Custard Cupcakes

These moist appley cupcakes go perfectly with their creamy custard buttercream 🙂

Apple & Custard Cupcake Recipe
Yields 12
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Cook Time
25 min
Cook Time
25 min
Ingredients
  1. 175g Soft Butter (Stork)
  2. 175g Caster Sugar
  3. 3x Medium Eggs
  4. 175g Bramley Apple Sauce with (the type with chunks not smooth)
  5. 175g Self-Raising Flour
  6. 3tbsp Custard Powder
  7. 2tbsp Milk
  8. 225g Unsalted Butter (Softened)
  9. 500g Fondant Icing Sugar
Instructions
  1. Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  2. Line a muffin tin with 12 large muffin sized cupcake cases.
  3. Cream together the butter and sugar until pale and creamy.
  4. Slowly add the beaten eggs.
  5. Add the flour and mix until smooth.
  6. Finally add the apple sauce & mix until thoroughly blended.
  7. Carefully spoon the batter into the cases.
  8. Bake for around 25 minutes or until the sponge springs back when lightly touched.
  9. Remove from the tin and leave to cool on a wire rack.
  10. In a small bowl or cup mix together the custard powder and milk until it forms a smooth paste.
  11. Transfer the paste to a large bowl and add the softened butter. Mix together until completely blended.
  12. Then add the icing sugar and mix together until creamy and lump free.
  13. Once the cakes are cool pipe a swirl of frosting onto each cake.
Sarah Sibley http://www.sarahsibley.com/


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