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Apple cupcake, cinnamon and vanilla english cream

Soft and spiced, these apple cupcakes are filled with cinnamon and baked until golden. Served with smooth vanilla custard and fresh berries, they’re a warm, comforting dessert with a delicate texture and sweet finish.

Three cupcakes topped with swirl frosting, apple slices, and cinnamon sticks on a wooden board.
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25
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15
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4
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Three cupcakes topped with swirl frosting, apple slices, and cinnamon sticks on a wooden board.

Cupcakes
50 g Butter
30 g Powdered sugar
30 g Sugar
4 g Vanilla baking powder
4 Eggs
20 g Cornstarch
160 g Flour
180 g Diced apples
0,5 g Cinnamon
10 ml Milk
English cream
200 ml Heavy cream
40 g Egg yolks
40 g Sugar
½ Vanilla pod

1

Beat butter well with powdered sugar and sugar, pour in eggs and mix.

Add the starch, flour and vanilla baking powder and mix.

Apple cupcake, cinnamon and vanilla english cream
2

Finally incorporate the apples with the cinnamon and milk, make a creamy mixture.

Pour the mixture into the molds and bake at 180° humidified function with 10% steam for 15 minutes.

Apple cupcake, cinnamon and vanilla english cream
3

To make english cream:

Mix all ingredients in a glass bowl with the help of a whisk and dip the vanilla pod in.

Cook with microwave function at 300 w for 4 minutes, stir again and repeat 3 more times.

Allow to cool.

Pour the English cream on the plate, lay the cupcake and decorate to taste with berries and sprinkle with powdered sugar.

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