Kue Mangkuk Pai Apel

Langkah-langkah

1. Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with cupcake liners. Set aside.

2. In a medium mixing bowl, sift together the 1 ½ cup all-purpose flour, ¾ cup granulated sugar, ¼ teaspoon salt, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg. Set aside.

3. In a large bowl, combine the ¾ cup sour cream, ½ cup vegetable oil, 1 room temperature egg, and 2 teaspoons vanilla extract until smooth. Add the flour mixture into the sour cream mixture and mix gently until just barely combined.

4. Use a cupcake scoop to fill the cupcake liners ⅔ of the way full. Add a tablespoon of the apple filling to the center of each cupcake.

5. Bake in the middle rack in the oven for 16-18 minutes until a toothpick inserted in the middle of the cupcakes comes out clean and the tops of the cupcakes spring back when pressed on gently. Allow the cupcakes to cool completely.

6. Combine the 1 ½ cups diced apples, 1 teaspoon lemon juice, ⅓ cup granulated sugar, 2 teaspoons cornstarch, ½ teaspoon cinnamon, ⅛ teaspoon nutmeg, and ⅛ teaspoon salt in a medium saucepan over medium heat.

7. Bring to a simmer and lower the heat to medium-low. Allow to simmer for 4-5 minutes, until the liquid thickens and the apples begin to soften. Remove from the heat and allow to cool completely.

8. In the bowl of a stand mixer, use the paddle attachment to mix the 1 cup softened unsalted butter for 2-3 minutes on medium-high until light and fluffy.

9. Add the 4 cups powdered sugar, ½ cup brown sugar, and 1 tablespoon vanilla. Mix on low for a minute or two, until most of the powdered sugar is absorbed by the butter, and then increase the speed to medium-high. Mix for 3 Minutes.

10. Add the 1 teaspoon cinnamon and 3 tablespoons of the 4-5 tablespoons heavy cream and mix on medium-high until combined. If you want a softer consistency, add the remaining 2 tablespoons of heavy cream and beat for 2 minutes on medium-high.

11. Use a piping bag to pipe the frosting onto the cooled cupcakes. Dust lightly with cinnamon and enjoy!