Saturday, 13 August 2011

Apple and Cinnamon Cupcakes with Marshmallow Icing

This is adapted from the Snickerdoodle Cupcakes recipe on Annie's Eats. The cupcake recipe is mostly the same, except i halved the amounts and added apple, but i did choose a different marshmallow icing recipe so i didn't need to try to find corn syrup or glucose syrup which can be used instead.


Makes 12 cupcakes

For the cupcakes:
1½ cups self-raising flour
pinch salt
½ tbsp ground cinnamon
115g unsalted butter, at room temperature
⅝ cup sugar
2 large eggs
1 tsp vanilla extract
⅝ cup milk
1 apple, peeled and finely chopped

Preheat the oven to 180° C. Beat the butter and sugar in a large bowl on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions alternating with the milk, beginning and ending with the dry ingredients. Beat each addition just until incorporated, then mix in the apple.

Using either silicon cupcake trays or metal trays with cupcake papers, divide the batter evenly between each cupcake, filling each three-quarters full. Bake in the middle of the oven until the cupcakes spring back when lightly touched in the centre, about 18-23 minutes. Allow to cool in the pans about 5 minutes before transferring to a wire rack to cool completely, or if using silicon allow to cool completely before removing as it's a very soft cake. I'd recommend using cupcake liners even with silicon with this recipe.

For the icing:
2 egg whites
1 cup caster sugar
2 tablespoons water
1/4 teaspoon cream of tartar
1 teaspoon vanilla essence

In a bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water), combine all ingredients except the vanilla essence. Beat constantly for 7 minutes or until the icing makes firm peaks. Remove from the heat and add the vanilla essence. Beat for 5 minutes, or until cool enough to use, then spoon into a piping bag and pipe over the cupcakes.

Garnish:
1/2 tsp cinnamon
1 tbsp sugar

Mix together and sprinkle a pinch over each iced cupcake.

I got as far as beating over water until soft peak stage when the motor of my (admittedly cheap) mixer started to slow by itself... then made a horrible grinding noise and i switched it off. I left the icing to cool in the bowl for about 5 minutes then put it into a piping bag and piped it on. I've just realised i forgot the vanilla essence. I also had to use 1/4 teaspoon of vinegar instead of cream of tartar because i didn't have any, so the icing was a little softer than it should have been, but still holds its shape well. I had enough icing left over to pipe onto a tray as meringues, they're in the oven now. I used just over half, probably close to two thirds on the cupcakes, not sure how you'd go about reducing the recipe to be exactly enough. It would be fine for a two layer cake.

I tried the mixer again later - definitely dead. Sound like the gears are stripped. Lucky we still have some money left on our gift card from our wedding and i can buy another one when i get to the shops.