I just couldn’t help making these for easter! Hope you mmmenjoy!
Prep: 30mins, baking time: 30mins batter 15 minutes apple sauce
Ingredients:
for the batter
- 250g butter at room temperature
- 1 1/2 cups caster sugar
- 2 tsp vanilla essence
- 4 eggs at room temperature
- 3 cups self raising flour
- 250ml milk
- 3 sheets pre rolled puff pastry
for the apple sauce
- 6 granny smith apples
- 6 tablespoons white sugar
- 1/4 cup water
for the easter egg theme on top!
- fairy floss- I used a fairy floss maker that I got for my 21st bday, however if this is not possible you can easily make a sugar nest from heated sugar and corn syrup
- mini easter eggs- I bought the cadbury candy coated type
Method:
- use a circle cutter that is slightly buffer than the cupcake diameters, and cut out 24 circles. Place them in the bottom of the cupcake tray and prick with a fork.
- Preheat the oven to 190 degrees celsius. Use beaters to beat the butter, sugar and vanilla essence together until pale in colour. Beat in the eggs, one at a time until combined.
- divide the flour in two batches, and sift and fold in the flour alternating with the milk.
for the apple sauce
- peel and slice the apples. Place in a pot add the water and heat on medium high. Stir constantly until soft then mash in the pot. Add in the sugar and stir to combine.
to make the cupcakes.
- put a heaped teaspoon of apple sauce on top of puff pastry. Then spoon cupcake batter on top until 3/4 full.
- Place in the oven and cook for 15 minutes or until a skewer comes out clean.
- Pipe some cream on top, or enjoy it with some icecream
for the easter theme:
- spin the fairy floss and shape into an nest shape and place on top of each cupcake. Place candy eggs on top.