Dutch Apple Crunch Cupcakes Recipes

DUTCH APPLE CRUNCH CUPCAKES

Steps:

• Preheat oven to 350*.Line 12 muffin tins with paper liners.set aside.
• to prepare the apple pieces, combine the cup up apple, sugar and cinnamon in a small bowl.till well blended.set aside.
• Just before using, drain the liquid from apple pieces, reserving liquid.
• to make the crumbs:.
• combine flour, sugar, butter and cinnamon in small bowl, till it forms large crumbs.set aside.
• In medium bowl, beat the sugar into the oil with mixer on high.
• Lower the spped to medium and beat in the egg, then vanilla and apple liquid.
• Lower mixer to low, beat in dry ingredients till blended.the batter will be very thick.
• Beat in apples and raisins.
• Spoon batter into cupcake pan.
• scatter crumbs over batter -- pressing in gently --
• Bake for 30 minutes.turn off oven.leave in for 5 minutes.
• Cool in pan on wire rack till warm.
• Sift powdered sugar over top to serve.

MINI DUTCH APPLE PIES

Steps:

• Preheat oven to 400.
• Using a cupcake tin, place aluminum foil strips into each cupcake cup so that the ends are sticking out (this will help for pulling pies out of pan). Spray with baking spray.
• Roll out cold pie dough. Using '1 cup' size measuring cup, cut out 24 circles.
• Press dough circles into cup.
• In a large bowl mix diced apples and juice of 1/2 lemon. Add sugars, flour, spices, and apple butter.
• In another bowl, with a pastry blender if a fork, mix flour, both sugars and butter until coarsely crumbled.
• Fill each pie dough with apples to top. Sprinkle topping evenly over apples.
• Bake for 30-35 minutes or until. Let cool completely before serving for pie to set.

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!