Dificulty: normal, Serving: 12, Preparation time: 1 hour 10 minutes What we need: oven, tart form,
A fast and easy step by step cupcake recipe for Apple Rose cupcakes.
- 1 Package puff pastry (role)
- 5 Spoons cane sugar
- 4 Apples
- 2 Spoons ground cinnamon
- Pinch of nutmeg
- 2 Spoons Lemon peel, untreated, rubbed
- 1 Spoon Vanilla powder
- 4 Cups Water
- 2 Spoons Sugar
- 2 Spoons Lemon juice
Mix the 4 cups of water with the lemon juice and 2 tablespoons of sugar in a saucepan. Wash the apples and remove the core. Now cut into approx. 5 mm (0.2 “) thick slices (best directly into the prepared water, so that the apples are not getting brown). Bring all together to boil. Let them cook easily for 2 minutes and check how soft the apple slices are. They must be soft and pliable.
Once the apples are soft enough, drain and place on a layer of paper towels for drying and cooling off. Grease 12 muffin cups (the best silicone molds).
Now mix sugar, nutmeg, cinnamon and lemon zest. Then role of puff pastry spread and sprinkle with the mixture. Even push a little. Preheat the oven to 220 ° C (428 °F) (convection).
Then cut the puff from top to bottom in approx. 1.5 cm (0.6 “) wide strips with a crimped pasta wheel. If the Apple slices cooled and dried, then put them, slightly overlapping, on the puff pastry strips.
Prepare one after another. When all strips are finished, starting from the bottom roll up pretty tightly the stripes and put in the prepared muffin tins.
Put the filled muffin tins on baking tray and slide it into the oven. Bake for about 40 minutes until they get beautiful golden brown. Keep an eye on it 😉
After baking, liquefy jam (I used Strawberry Jam) in a water bath and spread on the apple roses. Please note let cool the roses in the forms and take out when they are completely cooled.