2011R #15: APPLE CUP CAKE

Description:
Temen-temen main ke rumah Sabtu lalu, bawaannya banyak, macem-macem. Salah satunya, Rita, bawa salad buah. Apelnya gak dikupas semua, soalnya takut mubazir.. banyak banget makanan. Hari minggu, apelnya saya pakai untuk bikin apple cupcake... mmm, ibu sebenernya pengen apple pie, tapi saya males bikin apple fillingnya.. hahahah

Cupcake apel ini, enak.... maknyus.. empuk menul-menul.. dan wangi.. soalnya saya emang suka kue-kue yang pakai rempah seperti kayu manis, pala, dll... Setelah dikasih cream cheese frosting lebihan bikin red velvet cupcake hari sebelumnya tambah enakks...

Source:
http://www.foodnetwork.com/recipes/apple-cupcakes-recipe/index.html



Ingredients:
Bahan Cupcake:

1 cup (2 sticks) unsalted butter, at room temperature ~ 220 gram
1 cup vanilla sugar ~ saya pakai gula palem
3 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon nutmeg ~ saya pakai: 1/2 sdt pala + 1/2 sdt kayu manis bubuk
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup sour cream ~ saya pakai plain yoghurt
1 large Gala or other baking apple, peeled, cored, and finely chopped (about 1 cup)
1/2 cup apple butter ~ saya gak pakai

For the frosting:
8 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 1/2 teaspoons vanilla extract or vanilla paste
1 teaspoon lemon juice
4 cups confectioners' sugar

~ saya pakai cream cheese frosting sisa hari sebelumnya waktu bikin red velvet cupcake.. resep nya ada di sini:

Directions:
- Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners.
- Using a hand mixer or standing mixer, cream the butter and sugar together until fluffy, about 2 to 3 minutes.
- Add eggs, one at a time and vanilla extract, beating until smooth.
- Combine flour, nutmeg + cinnamon powder, baking soda and salt in a medium bowl.


- Add half the flour mixture to the creamed butter, then add the sour cream, and then the rest of the flour. Beat until well combined, taking care not to over mix. Gently fold in the chopped apples.
- Divide batter between prepared muffin tins, filling them 1/2 way full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.

- Put apple butter into a small pastry bag with an open tip
- Squeeze a small amount into the center of each cupcake.
- Continue cooling completely. Then frost with icing.