Mary Berry Apple Cupcakes

Name: Mary Berry Apple Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Not specified
Cuisine: British
Ingredients: 250g cooking apples, peeled and chopped; 150g + extra unsalted butter; 175g light brown sugar; 150g self-raising flour; 3 medium eggs; 1/2 tsp ground cinnamon + extra for buttercream; 120g plain flour for crumble; 60g caster sugar for crumble; 400g icing sugar for buttercream; 1/2 tsp vanilla extract for buttercream

Discover the Delightful Taste of Mary Berry's Apple Cupcakes

Mary Berry, the queen of baking, has blessed us with numerous delightful recipes, among which her apple cupcakes stand out for their moist texture and perfect blend of sweetness and spice. These cupcakes embody the essence of autumn, making them a perfect treat for any time of the year.

Cultural or Historical Context

Mary Berry, with her extensive career in baking and cookery, has become a household name not only in Britain but around the world. Her apple cupcakes, like many of her recipes, reflect a blend of traditional British baking with a touch of modern simplicity, making them accessible to bakers of all skill levels.

Ingredients for Mary Berry's Apple Cupcakes

Cooking apples: 250g (peeled and chopped)
Unsalted butter: 150g (plus extra for the crumble and buttercream)
Light brown sugar: 150g (plus 25g extra for apple preparation)
Self-raising flour: 150g
Medium eggs: 3
Ground cinnamon: 1/2 tsp (plus extra for buttercream)
For the crumble: plain flour (120g), caster sugar (60g)
For the buttercream: icing sugar (400g), vanilla extract (1/2 tsp)

Preparation Instructions

Prep: Start by preheating your oven and preparing your muffin tray with cupcake cases. Peel, core, and chop the apples before mixing them with brown sugar.
Crumble: Combine sugar, flour, and butter to create a breadcrumb-like mixture for the crumble topping.
Cupcake Batter: Cream butter and sugar until fluffy, then add flour, eggs, and cinnamon. Fold in the apple mixture and fill your cupcake cases, topping each with a sprinkle of crumble.
Bake: Place in the oven and bake until golden and springy to the touch. Allow to cool before adding the buttercream.
Buttercream: Beat butter until light, then gradually add icing sugar, cinnamon, and vanilla extract. Decorate your cooled cupcakes with this buttercream and a sprinkle of baked crumble mixture.

Storage and Reheating

Store these apple cupcakes in an airtight container to keep them fresh. Enjoy them within 3 days for the best taste and texture. These cupcakes do not require reheating; they are best enjoyed at room temperature to fully appreciate the flavors and the softness of the sponge.

Nutritional Information

Each serving is a perfect balance of sweetness and spice, with the exact nutritional content depending on the size of the cupcakes and the modifications (if any) you make to the recipe. For detailed nutritional information, consider the ingredients and their quantities used.

FAQ about Mary Berry's Apple Cupcakes

Can I use regular apples instead of cooking apples? Cooking apples are recommended for their firmer texture and tart flavor, which balances the sweetness of the cupcake.
How can I ensure my cupcakes are moist? Do not overbake the cupcakes. Keep an eye on them and perform a skewer test towards the end of baking time.
Can I freeze these cupcakes? The sponge part of the cupcakes can be frozen. However, for the best texture and flavor, add the buttercream and crumble topping after thawing.

Mary Berry's apple cupcakes are a testament to her skill in creating recipes that are both simple and sophisticated. These cupcakes are sure to be a hit with anyone who tries them, bringing a taste of British baking into homes worldwide.

For more detailed instructions and tips, you can refer to Jane's Patisserie for a similar style of apple crumble cupcakes. For another delightful cupcake recipe from Mary Berry, you can explore her Toffee Cupcakes at The Happy Foodie.

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