Snacks
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Quick recipes
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Desserts
Apple pie cupcakes
Ingredients
For cupcakes:
30 ml (2 tablespoons) butter
6 Québec apples, peeled and diced
45 ml (3 tablespoons) sugar
2.5 ml (½ tsp.) cinnamon
1 351 g packet cinnamon brioche dough
For the glaze :
250 ml (1 cup) softened butter
860 ml (about 3 ½ cups) powdered sugar
160 ml (²⁄³ cup) dulce de leche
80 ml (¹⁄³ cup) chopped walnuts (optional)
Preparation
Preheat oven to 205°C (400°F).
In a large frying pan, melt the butter for the cupcakes over medium heat. Cook the apples for 4 to 5 minutes, stirring occasionally.
Sprinkle apples with sugar and cinnamon, then continue cooking for 4 to 5 minutes, stirring occasionally.
Divide the brioche dough into eight portions. On a lightly floured surface, roll out each piece using a rolling pin.
Lightly butter eight cavities in a muffin tin, then place the brioche dough slices inside. Spread the apple mixture over the pastry.
Bake for 12 to 15 minutes, until golden brown.
Meanwhile, using an electric mixer, beat the butter for the icing with the powdered sugar for 2 to 3 minutes. Whisk in the dulce de leche for a further 2-3 minutes.
Remove cupcakes from oven and allow to cool.
Using a pastry bag fitted with a fluted tip, frost the cupcakes.
If desired, garnish with walnuts.