12 portions

3 / 5difficulty

120 min.

Ingredients

CUPCAKE BATTER:

180g Pernerka Fine Wholemeal Rye flour
180g coarsely grated apples (2 medium size apples)
160g icing sugar
1 tbsp date paste
2 eggs
90ml sunflower oil
90ml full fat milk
1 tbsp cinnamon
6g baking powder

WHIPPED CINNAMON CREAM:

150g double or whipping cream
250g Mascarpone cheese
250g full fat cottage cheese or full fat quark
65g icing sugar
1 tsp cinnamon

FOR DECORATION:

25g pecans
20g icing sugar
12 thin apple slices
35g icing sugar

Tips and tricks

Procedure

TO MAKE THE CUPCAKES:

1) Preheat the oven to 165C / 145C fan and line a cupcake/muffin tray with cupcake cases.

2) Peel the apples, grate them coarsely and using a clean pan, caramelise them with sugar. Once caramelised, add the date paste, mix well and let the mixture cool down.

3) Add the eggs, oil and milk into a clean stand mixer bowl and mix gently. We recommend using a stand mixer fitted with a paddle attachment.

4) Using a separate bowl, tip the wholemeal rye flour in, then add the cinnamon and the baking powder and mix well.

5) Slowly add the flour mixture into the wet mixture whilst continuing to mix. Keep mixing until everything comes nicely together and you’re left with a smooth batter. To finish off the cupcake batter, add the caramelised apples mixture and mix well.

6) Spoon the mixture into the cupcake cases, about 3/4 full. Bake in the preheated oven for about 25 minutes. If you want to make sure that the cupcakes are baked, insert a skewer into the middle of each cake and see if it comes out clean.

7) Remove the cupcakes from the oven and let them cool down in the cupcake tray. Once cool, removed them from the tray and decorate.

TO MAKE THE CINNAMON WHIPPED CREAM:

1) Into a clean stand mixer bowl, pour the double/whipping cream, then add the Mascarpone cheese and cottage cheese/quark. Make sure that you remove these from the fridge just before you start using them, they need to be cold. Add the sugar and cinnamon and start mixing. We recommend that you start at the lowest speed, but quickly increase the speed to high. Mix the cream for about 2 minutes. Please note, the cream whips quickly, so keep an eye on it so that it doesn’t over-whip. An over-whipped cream cannot be fixed.

2) Fill a piping bag with a decorative nozzle and pipe onto cupcakes.

FINAL DECORATION:

1) Caramelise 25g of the icing sugar, then add the pecans and mix well. Repeat the same process with the apples. Caramelise 35g of the icing sugar, add the apples and mix well. Cool down and decorate your cupcakes. Enjoy!

This recipe has been prepared by @leliscupcakes