The perfect recipe for the transition from fall to winter. Using sour apples from the last harvest and pre-Christmas marzipan potatoes, we conjure up little creations that will delight anyone who loves marzipan. And anyone who loves marzipan will love our apple and marzipan cupcakes even more.
Recipe for 12 cupcakes
Preparation time: approx. 60 minutes
Utensils required: muffin tray for 12 muffins, muffin paper cases, piping bag and a star nozzle
Muffin ingredients:
125 g butter, softened
125 g sugar
130 g flour
2 eggs, room temperature
1tsp baking powder
2whole , cored and grated sour apples (Boskopp, Granny Smith, etc.)
1pinch of salt
1tbsp cinnamon
100 g marzipan potatoes
Frosting ingredients:
200 g cream cheese
100 g butter
100 g powdered sugar
2tbsp ground cinnamon
Also 12 marzipan potatoes rolled in fine cocoa powder for decoration.
Preparation:
- Preheat the oven to 180°C.
- Beat the soft butter with the sugar until fluffy, add the marzipan potatoes and continue beating.
- Gradually add the eggs to the fluffy butter and marzipan mixture.
- Mix the flour, baking powder, salt and cinnamon and stir into the muffin batter.
- Then add the grated apples to the muffin batter and mix well.
- Pour the muffin batter into the prepared tins and bake at 180°C for approx. 15 minutes. Leave the muffins to cool. During this time, prepare the cream cheese frosting.
- Beat the butter with the sieved powdered sugar, add the cream cheese and cinnamon and mix well.
- Fill the frosting into a piping bag with a star-shaped nozzle and decorate the cooled cupcakes in an anti-clockwise direction in the shape of a rose.
- Finally, decorate the cupcakes with the fine cocoa-powdered marzipan potatoes.
Tip:
If you need to whip butter, use butter that is already soft. If you have forgotten to take it out of the fridge early, put the required amount briefly in the microwave.
