Summary

Ingredients

For the dough:

• 75 g butter, soft
• 50 ml vegetable oil
• 170 grams sugar
• 1 pinch (s) salt
• 2 egg (s)
• 1 ½ teaspoon vanilla flavor
• 200 g flour
• 1 teaspoon Baking powder
• 2 teaspoons, leveled lemon peel, grated
• 75 ml milk, whole milk

For the filling:

• 200 g apples
• 3 tablespoon lemon juice
• 2 tablespoon sugar
• 1 ½ tablespoon flour
• 1 pinch (s) salt
• 0.75 teaspoon ¾ cinnamon
• 0.5 teaspoon ½ lemon peel, grated

For the topping:

• 200 g whipped cream, cold
• 2 tablespoon powdered sugar
• 0.5 teaspoon ½ vanilla flavor

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Instructions

1. For 12 pieces.
2. For the filling, peel and dice the apple and mix with the lemon juice. Add the remaining ingredients of the filling and mix until everything is combined.
3. Preheat the oven to 175 ° C top and bottom heat. Line a muffin tin with paper liners.
4. Beat the butter and oil with the sugar and salt until creamy. Stir in eggs and vanilla flavor. Sift the flour and baking powder, stir in the lemon zest and stir in the flour mixture alternately with the milk.
5. Pour 1 teaspoon of batter into each of the molds, place a teaspoon of the filling on top and cover with the rest of the batter. Bake for 25 minutes. Make a chopstick test. Then let cool down completely.
6. In a tall container, whip the cold cream with icing sugar and vanilla flavor until stiff and pour into a piping bag with a star or perforated nozzle. Distribute decoratively on the cupcakes and serve immediately.
7. Tip:
8. If you want to serve the Apple Pie Cupcakes warm: let them cool down 10 minutes after baking and serve with whipped cream, do not spread them over the cupcakes, otherwise they will melt.