We’ve given the classic apple pie a twist. These apple pie cupcakes are full of delicious flavour, with a surprise filling!
Serves1212
Cook time25 mins25 minutes
Prep time15 mins15 minutes, + Cooling time
+ Cooling time
Ingredients
125g butter, softened
1/2 cup (110g) caster sugar
1/2 cup (110g) brown sugar
1 1/2 tsp ground cinnamon
2 Coles Australian Free Range Eggs
1 1/2 cups (225g) self-raising flour
1/2 cup (120g) sour cream
250g Coles Cream Cheese, softened
50g butter, softened, extra
1/2 cup (80g) icing sugar mixture
1/2 tsp vanilla bean paste
Apple pie filling
1 Pink Lady apple, peeled, cored, chopped
2 tsp cornflour
1 tbs caster sugar
1/2 tsp ground cinnamon
2 tbs apple juice
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line a 12-hole, 1/3 cup (80ml) muffin pan with paper cases. Use an electric mixer to beat the butter, combined sugar and 1 tsp cinnamon in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in flour and sour cream. Divide among paper cases. Smooth surfaces. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Cool completely.
Step 2
Meanwhile, to make the apple pie filling, combine apple, cornflour, sugar, cinnamon and apple juice in a saucepan. Place over medium heat. Cook, stirring, for 5-7 mins or until sauce boils and apple is just tender. Cool completely.
Step 3
Use an electric mixer to beat cream cheese and extra butter in a bowl until smooth. Beat in the icing sugar, vanilla and remaining cinnamon until well combined. Place in a piping bag fitted with a 1cm plain nozzle. Use a small serrated knife to cut a cone-shaped piece from the top of each cupcake. Spoon a little apple mixture into the holes. Pipe icing over each cupcake.
Serve with ground cinnamon and apple chips.
Waste wise
Save your apple peels and cores, then use to make apple tea. Place in a saucepan with water (250ml per apple), 1 cinnamon stick and 3 cloves. Simmer for 10 mins, then strain.
We’ve given the classic apple pie a twist. These apple pie cupcakes are full of delicious flavour, with a surprise filling!
Method
Step 1
Preheat oven to 180°C. Line a 12-hole, 1/3 cup (80ml) muffin pan with paper cases. Use an electric mixer to beat the butter, combined sugar and 1 tsp cinnamon in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in flour and sour cream. Divide among paper cases. Smooth surfaces. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Cool completely.
Step 2
Meanwhile, to make the apple pie filling, combine apple, cornflour, sugar, cinnamon and apple juice in a saucepan. Place over medium heat. Cook, stirring, for 5-7 mins or until sauce boils and apple is just tender. Cool completely.
Step 3
Use an electric mixer to beat cream cheese and extra butter in a bowl until smooth. Beat in the icing sugar, vanilla and remaining cinnamon until well combined. Place in a piping bag fitted with a 1cm plain nozzle. Use a small serrated knife to cut a cone-shaped piece from the top of each cupcake. Spoon a little apple mixture into the holes. Pipe icing over each cupcake.
Serve with ground cinnamon and apple chips.
Waste wise
Save your apple peels and cores, then use to make apple tea. Place in a saucepan with water (250ml per apple), 1 cinnamon stick and 3 cloves. Simmer for 10 mins, then strain.
