Caramel Apple and White Choc Crumble Cupcakes
Caramel apple and white chocolate crumble cupcakes
Recipe by: Claire Winstanley
For the cupcake
3 granny smith apples
½ cup caramel treat
120g unsalted butter, room temp
¼ cup castor sugar
½ cup buttermilk
1½ cup cake flour
1½ teaspoon baking powder
For the white chocolate ganache
300g Lindt Swiss Classic White Chocolate
For the crumble
1 cup oats
¼ cup flour
½ cup castor sugar
100g unsalted butter, cold & cut into cubes
1 teaspoon cinnamon
To start make the white chocolate ganache, chop 300g of the white chocolate and bring the cream to a boil over a medium heat. Pour the hot cream over the chocolate. Let it stand for 5 minutes without stirring to avoid a grainy ganache. After 5 minutes, stir until smooth and shiny and completely combined. Cover with plastic wrap and cool in the refrigerator. Once cooled, stir the mixture to loosen it up slightly and then fill a piping bag with the ganache and leave in the fridge until ready to use. Remove from the fridge 15 minutes before decorating cupcakes.
Preheat the oven to 180’c. Line a 12-pan muffin tin with cupcake holders. Peel and cut the apples into small cubes. Mix the apples and caramel treat together and set aside. Place the butter and sugar in a standing mixer fitted with a paddle attachment and cream until light and pale. Add the eggs one at a time, scrape down between additions and make sure each egg is fully incorporated before the addition of the next. Mix the dry ingredients. Pour in the buttermilk and dry ingredients in 2 batches and mix until incorporated. Add the apple mixture and spoon into lined muffin tin. Bake for 12-15minutes or until a cake tester comes out clean.
While the cupcakes cool make the crumble. Place all the ingredients in a food processor and blitz until mixed but still chunky. Place in the oven at 180’c until golden and mix occasionally to ensure the crumble cooks evenly.
To assemble, pipe over the white chocolate ganache and sprinkle with crumble.