APPLE CUPCAKE WITH ZABAGLIONE CREAM

AuthorGuido BoschettiCategoryDifficultyIntermediate
Yields1 Serving
Total Time1 hr 30 mins
 4 Tipico IT's organic apples
 250 g of 00 Flour
 150 g of Whole milk at room temperature
 1 Lemon
 ½ Teaspoon of cinnamon in powder
 200 g of Sugar
 100 g of Butter
 2 Eggs
 16 g of Yeast powder for sweets
 1 Pinch of fine salt
 Icing sugar
 Half glass of Marsala wine
 100 g of Sugar
 500 g of Whole milk
 3 Egg yolks
 45 g of Corn starch
1

To make the apple cupcakes, first melt the butter in a microwave or bain-marie, and set aside. Grate the lemon zest and squeeze the juice out of it to obtain about 30 g, then keep the zest and juice aside.

2

Next, cut the apples in half, remove their tops, peel them, cut them into four parts and slice them.

3

Now, place the sliced apples in a bowl and sprinkle them with lemon juice, stirring well to prevent them from turning black.

4

Then sift the 00 flour with the baking powder. Then, in a large bowl, pour in the eggs and part of the sugar.

5

Start beating with electric whips and continue by adding the sugar a little at a time.

6

When the mixture begins to lighten, add a pinch of salt and continue to whisk until the mixture is light and fluffy.

7

Now add the melted butter brought back to room temperature. Season with cinnamon powder and add the grated lemon peel.

8

Then, still whipping with the whips, add a spoonful at a time of sifted flour and baking powder. When the powders are completely incorporated, lower the speed of the electric whips and pour in the room temperature milk.

9

When the milk is completely incorporated, stop the whisk and the mixture is ready. Separately, drain the apples in a colander to remove the lemon juice and pour them into the mixture. Stir gently from the bottom up to incorporate them well.

10

Grease and sprinkle with flour some stencils with a diameter of 5 cm and pour in the mixture using a spatula.

11

The cupcakes are now ready to be baked: bake them in a static oven preheated to 180° for about 55 minutes.
When they are cooked, take them out of the oven and let them cool completely before removing them from the stencils. Sprinkle the cupcakes with icing sugar and serve: your apple cupcakes are ready to be enjoyed!

12

Now move on to the preparation of the zabaglione cream: put the milk in a saucepan and heat it up, but without bringing it to the boil. Then turn off the heat.

13

In another small pan, put the corn starch, sugar and egg yolks. Stir with a hand whisk to form a cream. Pour in the milk and start stirring with a hand whisk.

14

Cook over a low heat, stirring constantly with a whisk, until the cream begins to thicken. Stir until the cream has a firm consistency. Turn off the heat, add the Marsala and stir quickly.

15

Place the cream in a container and cover it with cling film to prevent a film from forming on top as it cools.

16

You can now use your cream to accompany the apple cupcake.

Ingredients

 4 Tipico IT's organic apples
 250 g of 00 Flour
 150 g of Whole milk at room temperature
 1 Lemon
 ½ Teaspoon of cinnamon in powder
 200 g of Sugar
 100 g of Butter
 2 Eggs
 16 g of Yeast powder for sweets
 1 Pinch of fine salt
 Icing sugar
 Half glass of Marsala wine
 100 g of Sugar
 500 g of Whole milk
 3 Egg yolks
 45 g of Corn starch

Directions

1

To make the apple cupcakes, first melt the butter in a microwave or bain-marie, and set aside. Grate the lemon zest and squeeze the juice out of it to obtain about 30 g, then keep the zest and juice aside.

2

Next, cut the apples in half, remove their tops, peel them, cut them into four parts and slice them.

3

Now, place the sliced apples in a bowl and sprinkle them with lemon juice, stirring well to prevent them from turning black.

4

Then sift the 00 flour with the baking powder. Then, in a large bowl, pour in the eggs and part of the sugar.

5

Start beating with electric whips and continue by adding the sugar a little at a time.

6

When the mixture begins to lighten, add a pinch of salt and continue to whisk until the mixture is light and fluffy.

7

Now add the melted butter brought back to room temperature. Season with cinnamon powder and add the grated lemon peel.

8

Then, still whipping with the whips, add a spoonful at a time of sifted flour and baking powder. When the powders are completely incorporated, lower the speed of the electric whips and pour in the room temperature milk.

9

When the milk is completely incorporated, stop the whisk and the mixture is ready. Separately, drain the apples in a colander to remove the lemon juice and pour them into the mixture. Stir gently from the bottom up to incorporate them well.

10

Grease and sprinkle with flour some stencils with a diameter of 5 cm and pour in the mixture using a spatula.

11

The cupcakes are now ready to be baked: bake them in a static oven preheated to 180° for about 55 minutes.
When they are cooked, take them out of the oven and let them cool completely before removing them from the stencils. Sprinkle the cupcakes with icing sugar and serve: your apple cupcakes are ready to be enjoyed!

12

Now move on to the preparation of the zabaglione cream: put the milk in a saucepan and heat it up, but without bringing it to the boil. Then turn off the heat.

13

In another small pan, put the corn starch, sugar and egg yolks. Stir with a hand whisk to form a cream. Pour in the milk and start stirring with a hand whisk.

14

Cook over a low heat, stirring constantly with a whisk, until the cream begins to thicken. Stir until the cream has a firm consistency. Turn off the heat, add the Marsala and stir quickly.

15

Place the cream in a container and cover it with cling film to prevent a film from forming on top as it cools.

16

You can now use your cream to accompany the apple cupcake.

APPLE CUPCAKE WITH ZABAGLIONE CREAM