Ingredients
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For the cake
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For the topping
-
Icing the cupcakes
Steps
Step 1/3 : For the cake
- Preheat the oven to 180° C.
- Slice the vanilla pod lengthways and scrape out the seeds.
- Peel and finely dice the Pink Lady® apples.
- In a frying pan, melt 10 g of butter and cook the Pink Lady® apples on a low heat.
- Add 1 dessert spoon of sugar and the vanilla seeds. Caramelise. Set aside to cool.
- Melt the rest of the butter
- Whisk the egg with 50 g of sugar.
- Add the melted butter and crème fraîche to mixed egg and sugar.
- Combine the flour, almond powder, baking powder and salt in another mixing bowl
- Incorporate the liquid mixture being careful not to mix too vigorously
- Add the caramelised apples. Gently mix together.
- Pour the preparation into greased cupcake moulds
- Oven bake for 20 to 25 minutes then leave to cool.
Step 2/3 : For the topping
- Combine the mascarpone and Speculoos paste.
Step 3/3 : Icing the cupcakes
- Fill a piping bag with the mascarpone cream
- Decorate the cupcakes with the topping.
- Smash up the biscuits.
- Sprinkle the broken biscuit on top.
- Refrigerate for 15 minutes before serving.
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For the cake
- 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 of yeast
- 1 egg
- 150 g of crème fraîche
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For the topping
- 125 g of Speculoos paste
- 250 g of mascarpone
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Icing the cupcakes
- 2 Speculoos biscuits
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