Caramelised Pink Lady cupcakes topped with Speculoos cream and a witch s hat

Desserts
0 vote
Cupcakes de la sorcière pommes Pink Lady caramélisées et crème spéculoos
© ©C’est Ma Food
1
Difficulty
6
People
25min
Preparation
25min
Cooking time

Halloween is coming and Pink Lady® has a thriller of a cupcake recipe for you! With a flick of your wand, your Halloween dessert will enchant your guests. The caramelised Pink Lady® apples with a Speculoos (cinnamon sugar) cream will bewitch both children and adults. The sharpness of Pink Lady® apples combines perfectly with the smoothness of a light mascarpone and Speculoos cream. The soft texture of the cake and cream combined with the crunch of the biscuits strikes the right balance Pink Lady®® is donning a witch’s hats in this amusing, festive and delicious recipe. Enchant your guests! Find out more

Cupcakes de la sorcière pommes Pink Lady caramélisées et crème spéculoos

For the cake

Ingredients

  • 1 Pink Lady® apple
  • 110 g flour
  • 1 pinch of salt
  • 1 vanilla pod
  • 50 g sugar
  • 40 g butter
  • 30 g ground almond
  • 6 g yeast
  • 1 egg
  • 150 g crème fraîche

Preparation

  1. Preheat the oven to 180° C.
  2. Slice the vanilla pod lengthways and scrape out the seeds.
  3. Peel and finely dice the Pink Lady® apples.
  4. In a frying pan, melt 10 g of butter and cook the Pink Lady® apples on a low heat.
  5. Add 1 dessert spoon of sugar and the vanilla seeds. Caramelise. Set aside to cool.
  6. Melt the rest of the butter
  7. Whisk the egg with 50 g of sugar.
  8. Add the melted butter and crème fraîche to mixed egg and sugar.
  9. Combine the flour, almond powder, baking powder and salt in another mixing bowl
  10. Incorporate the liquid mixture being careful not to mix too vigorously
  11. Add the caramelised apples. Gently mix together.
  12. Pour the preparation into greased cupcake moulds
  13. Oven bake for 20 to 25 minutes then leave to cool

For the topping

Ingredients

  • 125 g Speculoos paste
  • 250 g mascarpone cream

Preparation

  1. Combine the mascarpone and Speculoos paste.

Icing the cupcakes

Ingredients

  • 2 Speculoos biscuits

Preparation

  1. Fill a piping bag with the mascarpone cream
  2. Decorate the cupcakes with the topping.
  3. Smash up the biscuits.
  4. Sprinkle the broken biscuit on top.
  5. Refrigerate for 15 minutes before serving.


Pink Lady® top tip

Have fun with homemade decorations for Halloween!

Sign up for
the Pink Lady® newsletter