Apple Pie Cupcakes

Hari ni memang tak sempat nak update blog awal coz I'm super duper busy. Makcik Ton demam, thus, Shariff and Raina both aku kena jaga. Pening!! Dah la today aku langsung tak rest. Bangun pagi, kejut the girls to school, siapkan their breakfast, lunch box, then breakfast for MIL.

Hubby came back pagi tadi, maybe 4am from East Coast. So pagi aku teramat la busynya dengan nak kemas rumah nya, nak mandi kan both Raina and Shariff, bagi dia orang makan, layan MIL. Then pukul 10am, aku bawak MIL pegi KLCC. Terpaksa angkut Shariff sekali. Raina aku tinggal kat Makcik Ton. On the way back from KLCC, aku singgah Jusco beli ayam and sayur, then, picked up the girls from school, masak lunch for the girls and MIL. Habis makan and solat, kita orang ke IKEA pulak. MIL nak beli barang. Now baru ada masa nak duduk dan menatap blog.

Masa pegi IKEA, Shariff tido. Aku bawak Raina so that Makcik Ton boleh rest. I feel like sleeping now.

Apple Pie Cupcakes. 

I made those two days ago untuk berbuka. The girls love it a lot! Dia orang bawak pegi sekolah, kawan2 berebut2 makan, siap mintak lagi.  Aku kurang suka sebab the caramelised apple is a bit too sweet for me walaupun aku dah reduced sugar (aku sangatla tak suka benda manis)

Apple Pie Cupcakes

Adapted from Patricia Scarpin (from Donahay Magazine)

Caramelized apples:
2 tablespoons  unsalted butter
1/4 cup caster sugar
3 Granny Smith apples, peeled, cored and thinly sliced – I used Gala apples

Cupcakes:
250g unsalted butter, softened
1 caster sugar
4 eggs
2 ¼ cups + 2 tablespoons (335g) all purpose flour
2 ¼ teaspoons baking powder
1 cup (240ml) whole milk

Whipped cinnamon icing: ( I omitted this)
500g unsalted butter, softened
2 cups (280g) icing sugar, sifted
2 teaspoons ground cinnamon
1 tablespoon ground cinnamon, extra, for dusting

1. Make the caramelized apples: place the butter and sugar in a large frying pan over low-medium heat and stir until dissolved. Add the apples and cook for 8-10 minutes or until golden and caramelized.
2. Remove the apples from the pan and allow to cool completely.
3. Preheat the oven to 180°C/350°F. Place the butter and sugar in the large bowl of an electric mixer and beat until light and creamy. Gradually add the eggs and beat well.
4. Sift over the flour and baking powder and beat until combined. Fold through the milk and spoon the mixture into two 12-hole ½ cup capacity muffin pans lined with paper cases.
5. Top with the apples and bake for 15-20 minutes or until golden and cooked when tested with a skewer. Cool on wire racks.
6. Make the whipped cinnamon icing: place the butter in the bowl of an electric mixer and beat for 5-6 minutes or until light and creamy. Add the sugar and 2 teaspoons cinnamon and beat for 10 minutes or until light and creamy.
7. Using a palette knife, ice the cupcakes and dust over the 1 tablespoon cinnamon.