Brown Butter and Apple Mini Cupcakes Recipe

When making these brown butter and apple mini cupcakes I was just having a bad day photography and otherwise. You know those kind of days where you drop everything and make silly little mistakes? Yeah, I had one of those days. The lighting wasn’t right no matter how long I waited for the perfect light, I accidentally deleted the short video I had taken while making the browned butter and when whipping the cream my hand slipped and I dropped the bowl, resulting in cream splatters everywhere. But, despite these issues I was determined to bring you a recipe because these mini cupcakes are bite sized pieces of heaven. So here we are…. bad lighting and everything.

This recipe uses a very traditional “creaming method” in making this cake. This means that the butter and sugar is beaten until a fluffy creamy like consistency is reached. The eggs are then added in, one by one and beaten again until smooth. The flour and any other ingredients are added in last and folded in until no lumps remain. It’s important to be careful not to over beat the mix after you have added in the flour. Over mixing will result in too much gluten forming in the mixture and gives the finished product a dense and chewy like consistency, not something you look for in a cake!

This recipe uses browned butter or as the french call it “beurre noisette”. This is a process that involves heating butter until the milk solids start to caramelise and burn causing a lovely hint of nuttiness to the butter. America’s Test Kitchen provide a beautifully descriptive video showing exactly how to achieve the ideal browned butter as shown below.

I topped these mini cupcakes with whipped cream, some leftover apple pie filling from my Apple Crumble Ice Cream recipe and some apple chips. Be warned about this recipe…. the tiny portioned cakes will fit into your mouth just a little too easily.

Brown Butter and Apple mini cupcakes

Bite sized version of a super moist apple cake with the nuttiness of brown butter.

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Prep Time 30 mins

Cook Time 20 mins

Course Baked goods, Baking, Dessert

Cuisine Baking, Dessert

Ingredients

  

• 90 grams browned butter cooled to room temp
• 120 grams soft light brown sugar
• 2 whole eggs
• 260 grams flour
• 1 tsp baking powder
• 200 grams cooked chopped apples (2 small or a large cooking apple)
• 2 tsp cinnamon
• whipped cream to serve

Instructions

 

• Preheat your oven to 170° or 160°c if fan assisted.
• Peel, core and chop the apple. Cook it by either slightly roasting in the oven for 5-10 minutes until just soft or throw into a saucepan and cook gently on a medium-low heat for 5-10 minutes.
• Beat together the browned butter and sugar till light and creamy.
• Add in eggs, one at a time and beat well after each addition.
• Add in the flour, cinnamon and apple and beat well until no lumps remain.
• Portion the mix into a mini cupcake tin (this recipe makes 12 mini or 6 regular sized). Bake for 15-20 minutes or until a skewer inserted comes out clean.
• Allow to cool and top with whipped cream and any leftover cooked apple.

Keyword Apple, Apple recipe, Autumn, Brown butter, Easy recipe, Mini cupcake recipe