Autumn Apple Cupcake

Yes more apple recipes:

Apple Cupcakes

Apple jam

• 2 large apples, peeled, cored and diced
• a splash of apple cider vinegar
• 125 ml / 1/2 cup sugar
• half a vanilla bean, split
  

Combine the above ingredients in a small saucepan, and simmer gently for about 25-30 minutes. Stir occasionally taking care to leave the diced apple mostly intact. Remove from stove and let cool.

Apple Jam Vanilla Cupcakes

• 375 ml / 1 1/2 cup all purpose flour
• 7.5 ml / 1 1/2 tsp baking powder
• pinch of salt
• 250 ml / 1 cup sugar
• 125 ml / 1/2 cup butter, softened, cubed
• 1/2 vanilla bean's seeds
• 5 ml / 1 tsp vanilla extract
• 3 eggs
• 60 ml / 1/4 cup milk

Pre-heat oven to 375 F / 190 C.
Butter a 12 cup muffin tin or line the tin with muffin cups. Measure out first 3 ingredients in a bowl and stir with a whisk or fork to combine. In a standing mixer with paddle attachment or with handheld electric beaters cream the sugar, butter and vanilla seeds for 5 minutes . Add the vanilla extract, and then the eggs 1 at a time, beating well between each addition. Add the cooled apple jam and beat for a few seconds to combine. Fold in the flour in 3 additions alternating with the milk in 2 additions. Divide the batter equally among the muffin cups. Bake in the center of oven for 20-25 minutes or until toothpick inserted into the center of a cupcake comes out clean.

Apple Butter Cinnamon Icing

• 125 ml / 1/2 cup butter, softened
• 500 ml / 2 cups icing sugar
• 3 heaping tablespoons of apple butter
• 5 ml / 1 /2 tsp cinnamon, ground
• 30 ml / 2 Tbsp milk

In a standing mixer with paddle attachment or with handheld electric beaters cream the butter for 5 minutes. Add the icing sugar 125 ml / 1/2 cup at a time. Beating well after each addition. Add the 3 remaining ingredients and beat until you have a spreadable consistency. Add more milk, a teaspoon at a time, if you would like a smoother icing.

When the cupcakes have completely cooled pipe or spread the icing generously over the cupcakes and serve.