Applestreuselcinnamonswirlcupcakes Recipes

APPLE CINNAMON LAYER CAKE WITH GOOEY CARAMEL DRIZZLE

Steps:

• For the apple cinnamon cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with baking spray or line with parchment.
• Mix the brown sugar and cinnamon together in a bowl. Set aside.
• Beat the butter and granulated sugar together in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Beat in the eggs, 1 at a time, until incorporated.
• Add the vanilla extract and beat until incorporated, then remove the bowl from the mixer.
• Sift the flour and baking powder together in a bowl, then stir into the creamed butter mixture by hand. Mix the milk into the batter until smooth.
• You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or a quarter of your total batter) into one of the prepared cake pans; add a quarter of the apples and a quarter of the brown sugar mixture, lightly patting the apple mixture into the batter. Gently pour another 1 1/2 cups of the batter over the apple layer; top with another quarter of the apples and brown sugar mixture. Lightly pat the apples into the batter.
• Repeat with the remaining cake pan, batter, apples and brown sugar mixture.
• Bake until a toothpick inserted in the center of the cakes comes out clean, 30 to 40 minutes. Cool the cakes slightly, then invert them onto a rack to cool completely.
• For the cinnamon buttercream: Add the butter, confectioners' sugar, cinnamon, vanilla and 1 tablespoon heavy cream to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on slow to incorporate all the ingredients. If the frosting seems too thick, add the remaining tablespoon heavy cream. Turn the mixer on high and beat until the frosting is lighter and fluffier, 1 to 2 minutes. (You want the frosting to be a spreadable consistency.)
• To assemble the cake: place the first layer of cake on a cake stand. Drizzle with up to 3 tablespoons of caramel. Spread the top of the layer with all of the frosting. Place the other cake layer on top and drizzle with up to 3 tablespoons of caramel. Serve immediately.
• The cake keeps, covered in the refrigerator, for up to 3 days.

APPLE CRUMBLE CUPCAKES RECIPE BY TASTY

Steps:

• Preheat oven to 160°C (325°F).
• In a medium saucepan, cook the apple, sugar, cinnamon, nutmeg, lemon zest, vanilla extract, and the juice of half a lemon until soft and fragrant.
• Mash until the mix resembles a paste. Let cool.
• Cream the butter and brown sugar with a hand mixer in a large bowl, smoothing out with a wooden spoon if needed.
• Sift in the flour, cornflour, baking powder, cinnamon, and ground cloves and mix until incorporated.
• Add one of the eggs and mix in. Repeat twice until all three eggs are fully incorporated to make the batter. Fold in the apple mixture.
• Pour cupcake mix into a muffin tin lined with cupcake cases. Fill about halfway. Bake for 30-35 minutes. Let cool.
• In a small bowl, rub the flour, oats, brown sugar, and butter together with your fingers until you have a crumble. Transfer to a small tin and toast under the grill for 5-10 minutes until golden brown.
• Top the cupcakes with whipped cream and the crumble mix.
• Enjoy!

APPLE CINNAMON WHITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Mix brown sugar and cinnamon together in a bowl.
• Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
• Combine flour and baking powder together in a bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

APPLE STREUSEL CINNAMON SWIRL CUPCAKES

Steps:

• Position a rack in the middle of the oven. Preheat the oven to 350°F Line 12 muffin tin cups with paper cupcake liners.
• Make the swirl and topping: In a small bowl, stir the sugar and cinnamon together.
• Make the cupcakes: In a small bowl, mix together the grated apple and the 2 tablespoons cinnamon sugar; set aside.
• In a large bowl, stir the flour, sugar, baking soda, and salt together. Make a well in the center of the flour mixture and add the eggs, oil, and vanilla, stirring until blended. Stir the reserved apple mixture, with any juice that bas been released.
• Spoon about 2 tablespoons of the batter into each paper liner. Sprinkle ½ teaspoon cinnamon sugar over the batter in each liner. Spoon the remaining batter over the cinnamon sugar, using a scant 2 tablespoons of batter for each cupcake.
• Use a pastry brush to dab the top of the batter with the melted butter. Sprinkle the remaining cinnamon sugar over the top of the cupcakes.
• Bake just until the top feels firm and a toothpick inserted in the center comes out clean, about 25 minutes.
• Cool the cupcakes for 10 minutes in the pan on a wire rack. Remove the cupcakes from the pan onto a wire rack and let cool completely.

APPLE STREUSEL COFFEE CAKE

Steps:

• Mix dry ingredients for cake batter and set aside.
• Cream butter and sugar in mixer, then add eggs one at a time beating well after each addition Add the vanilla& cottage cheese alternately with flour mixture; mix well.
• Combine the streusel ingredients EXCEPT THE APPLES.
• Set aside 1/2 cup of streusel.
• Add apples to remainder.
• In greased bunt pan spread 1/3 of batter, then 1/2 of apple mix, 1/3 of batter, remainder of apple mix, remainder of batter.
• Top with 1/2 cup streusel that was set aside.
• Bake at 375°F for 1 hour or until done.
• Cool 10 minutes and take from pan.
• Dust with powdered sugar when completely cool.

APPLE STREUSEL CINNAMON SWIRL CUPCAKES RECIPE

Steps:

• Position a rack in the middle of the oven. Preheat oven to 350 degrees. Line 12 muffin tin cups with paper cupcake liners. Make the swirl and topping. In a small bowl, stir the sugar and cinnamon together. Make the cupcakes. In a small bowl, mix the grated apple and the 2 tbsp. of cinnamon sugar together; set aside. In a large bowl, stir the flour, sugar, baking soda, and salt together. Make a well in the center of the flour mixture and add the eggs, oil, and vanilla, stirring until the ingredients are smoothly blended. Stir in the reserved apple mixture, with any juice that has been released. Spoon about 2 tbsp. of batter into each paper liner. Sprinkle 1/2 tsp. cinnamon sugar over the batter in each liner. Spoon the remaining batter over the cinnamon sugar, using a scant 2 tbsp. of batter for each cupcake. Use a pastry brush to dab the top of the batter with the melted butter. Sprinkle the remaining cinnamon sugar over the top. Bake just until the tops are light brown and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes on a wire rack. Carefully place the wire rack on top of the cupcakes in their pan. Protecting your hands with pot holders and holding the pan and rack together, invert them to release the cupcakes onto the wire rack. Turn the cupcakes top side up to cool completey. Makes 12 regular cupcakes.