Description
Do you love Apple cake? A cupcake in an Apple? Have not tried? Then I invite you to try this extraordinary recipe made with usual ingredients-an Apple, stuffed the muffin in caramel glaze. An unusual dessert with a surprise will enjoy, and the hostess this year, the Fire monkey.
Ingredients
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Apple
12 piece
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Butter
60 g
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Brown sugar
70 g
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Chicken egg
1 piece
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Vanilla
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Flour
90 g
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Corn starch
2 Tbsp
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Leavening agent
1 tsp
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Salt
0.25 tsp
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Cinnamon
0.5 tsp
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Nutmeg
0.25 tsp
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Milk
55 g
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Brown sugar
120 g
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Butter
1 Tbsp
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Milk
2 Tbsp
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Powdered sugar
30 g
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Vanilla
-
Topping pastry
Cooking
For the cupcake dough: softened butter whipped with cane sugar TM Mistral in a magnificent mass.
Add the egg and vanilla and whisk again all.
Separately mix and sift the dry ingredients: flour, starch, baking powder, salt, cinnamon and nutmeg. Mix dry and wet ingredients.
Add milk and again quickly knead everything to a smooth, not very thick dough.
The oven turn on the heating a t 180 degrees. Small baking dish with baking paper. With small apples cut the "top", carefully cut out seed pods, capturing part of the pulp so that'd make little "cups".
Fill in the Apple "cups" test, leaving little space-the dough is well rise.
Bake products in a preheated oven for 20-25 minutes or until dry skewers. Let the cupcakes completely cool.
For the caramel glaze: in a saucepan put the butter, add the milk and heat over medium heat until butter is melted.
To the mixture add cane sugar Demerara from TM Mistral and cook on a slow fire with constant stirring until complete dissolution of sugar.
Remove the mixture from the heat...
.. and with constant whisking with a whisk, add parts of powdered sugar. Powder may need less frosting should be thick, but stay fluid so that you can cover the dessert. I prepared the glaze put in a water bath, so the glaze remained fluid as long as I needed to zagazirovanie all the apples.
The cooled products covered by glaze in the center insert the stick for cake-POPs. Optionally decorate the treats with colorful sprinkles while the icing is not dried up. Give the glaze to harden completely and serve desserts to the table.
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