APPLE CUPCAKE

CUPCAKE INGREDIENTS

• ½ cup of plant-based milk

• 1 cup of flour

• 3 tablespoons of cornstarch

• ½ cup of apple syrup

• 1 pinch of salt

• 1/3 cup olive oil

• 1 level tablespoon of yeast

• 1 teaspoon vanilla

APPLE SAUCE INGREDIENTS

• 2 large apples = +/- 600 grams

• 2 cups brown sugar

• 1 tablespoon ground cinnamon

CREAM INGREDIENTS

• 2 cups of plant-based milk

• 3 tablespoons of cornstarch

Let's start with the apples, since the syrup formed during preparation will be essential for the cupcake recipe. First, peel them and cut them into small cubes (about half a centimeter), discarding the core, which is hard and full of seeds. Then, arrange the pieces on a baking sheet, sprinkle with sugar and cinnamon, and cover tightly with aluminum foil or parchment paper, ensuring they are well sealed to retain moisture during baking. Bake in a preheated oven at 180°C for about forty minutes, until they are soft and release their aromatic juices.

While the apples are baking, you can prepare the custard, which is simple. In a saucepan, combine the plant-based milk and cornstarch and bring to a simmer, stirring constantly to prevent lumps. When the mixture begins to thicken, continue to simmer for about four more minutes until it reaches a firm, creamy consistency. Then, transfer the custard to a bowl, cover, and refrigerate to cool before using.

With the apples baked, it's time to separate the pieces from the liquid that formed during cooking. Using a tablespoon, transfer only the cubes to a bowl and reserve the syrup in another container. Then, use two-thirds of the fruit and gently mix it into the cream that's already resting in the refrigerator, mixing well until smooth. Taste the mixture and adjust the sweetness to your taste: if desired, add a little of the reserved syrup. After this process, return it to the refrigerator to set. The remaining apple will be used in the final dish, adding freshness and a special touch to the decoration.

It's time to bring the cupcake to life, starting with preparing the batter. Separate the ingredients into two bowls: one for the dry ingredients and one for the wet ingredients. Start by sifting the dry ingredients, which include flour, cornstarch, salt, and baking powder. This step is essential to lighten the cake, ensure it rises well, and avoid any unwanted "surprises" in the ingredients.

In the other bowl, combine the liquids: plant-based milk, apple sauce, olive oil, and vanilla extract. Then, gradually incorporate the liquids into the dry ingredients, stirring until everything is well combined. Easy, right? Now, just divide the batter into the paper cups, filling each about two-thirds full, so they have room to rise and become fluffy. Bake in a preheated oven at 180°C for approximately 25 minutes. A simple, practical, and irresistibly delicious recipe!

Now that everything is ready, it's time to assemble the cupcakes—but remember: it's essential to let them cool before decorating. Start by spreading the cream over each cupcake, creating a small well in the center that will perfectly accommodate the third of the baked apples we reserved at the beginning of the preparation. The amount of ingredients can be adjusted according to the size of the cupcake liners, allowing each cupcake to be balanced and harmonious. For the finishing touch, a light dusting of ground cinnamon completes the Gran Finale , making each cupcake visually irresistible and even more delicious.

TIP

• The choice of cupcake liner is entirely up to you. Some people prefer larger ones, while I tend to use medium ones; although, I confess, I've given in to the temptation of preparing the recipe in those tiny brigadeiro liners, which are irresistible. The options are practically endless, and the patterns add a special charm, making each cupcake even more special.

• I usually use a cupcake pan, which keeps the cups firm and prevents the batter from deforming as it rises in the oven. Because cupcake pans are accordion-shaped, they tend to expand as the batter rises, which is precisely why maintaining a firm structure is so important. If you don't have one, there's a simple solution: wrap each cup with a piece of cotton string or something similar, tying a knot at the edge to prevent the paper from opening. This way, even without special equipment, you can bake perfectly structured and fluffy cupcakes.

• At the end, it's natural to have some cream and syrup left over, but don't waste it: they're perfect for adding to ice cream, yogurt, or a variety of other desserts, adding an extra touch of flavor and indulgence to any treat.