Letter U: Ukrainian Apple Cupcake
Ok. So, how many desserts start with the letter U? Really, not many. And then, how many desserts which can also be made into cupcakes start with the letter U? I’m going to go ahead and say even less. So it took a bit of thinking to come find this recipe, and while the cupcakes may not have the classic frosting swirl, these little cakes are still awesome desserts that will please anyone with a sweet tooth. Feel free to try them out!
Ukrainian Apple Cupcakes 1 1/2 cups all-purpose flour
Makes: 12 cupcakes
1 1/2 cups all-purpose flour
1/4 cup white sugar
1/4 teaspoon salt
1/2 cup butter
1 egg, beaten
1/3 cup cream
4 large apple
2 tablespoons cold butter
1/2 cup brown sugar
2 tablespoons flour
2 teaspoons ground cinnamon
Preheat oven to 375 degree. Line a twelve-count cupcake tin with liners.
Sift together 1 1/2 cups of flour, sugar, salt, and baking powder. Cut in 1/2 cup of butter until the mixture is crumbly. Stir together the egg with the cream and gently mix into the flour until a soft dough has formed.
Evenly divide and press dough into the twelve different liners/spaces. Set aside for the moment.
Peel and thinly slice the apples (I suggest using a mandolin or vegetable peeler to get relatively thin strips).
Mix together the ingredients for the apple topping (cold butter, brown sugar, flour, and cinnamon) in a large bowl. Add in the apple strips/slices and toss mixture until the apples are evenly coated.
Pile the apple topping over the dough (try to just get the apples and not a lot of the juice that may have been squeezed out as a result of slicing or handling the apples a lot). Fold or place the apple slices in a way where there aren’t too many air pockets.
Bake cupcakes at 375 degrees Fahrenheit for about 20 minutes or until the apples are just starting to brown.
I will admit that when I started making this recipe, I didn’t really know how I was going to make this into cupcake form. I was planning on actually trying to do the traditional, elegant layering of the apple slices, but then I realized that normal apple slices wouldn’t layer and fit very well in a cupcake sized topping. Also, as thin as I could slice them, I was worried that the apples would still be too bulky for this dessert. Enter the mandolin as my solution. Also, enter the second problem. Once I sliced the apples and piled them on, they formed nice, lumpy little domes which weren’t exactly making good bases for the cinnamon/brown sugar topping. The original recipe had called for a strudel sort of topping, but here at The Amazing Bake, we roll with the punches and take flavor over aesthetics. Or, better, we take flavor and then refer to whatever appearance thusly follows as “rustic” or “homemade”. So in this case, we adapted and actually tossed the apples in the “strudel”, coating them rather than topping them, and we were left with some charming and tasty apple cakes. They may have been lacking the traditional strudel topping, but the cupcakes actually took on a delicious apple-pie-in-a-cupcake texture. When these came out of the oven, the whole kitchen smelled like someone had just lit a brown-sugar candle. The cupcakes were definitely best warm, (both fresh out of the oven and then also reheated in the microwave in the days following). It was easier to eat them with a fork than in the classic straight-with-your-hands way familiar to cupcakes, but it was worth it. Definitely a great autumn dessert (which is actually when I made them… I’m just running a little behind on blog posts!). Still, don’t wait until then to give them a try! Test out the recipe and let me know what you think.
Hope you guys are enjoying the new year! Maybe one of your resolutions could be to try baking a little more? There are plenty of recipes to try out (included but not limited to these recent Ukrainian Apple Cupcakes). My resolution will be to stay on top of these posts better…! So here’s to a new year. Good luck with your goals, and happy 2014 you guys!