Apple Crumble Custard Cupcakes

• powdered sugar↗100 г g
• custard powder3 ст. л. tbsp
• vanilla extract↗1 ст. л. tbsp
• heavy cream600 мл ml
• small dessert apples3

  peeled, cored, diced (about 325 g/11.5 oz)

• custard powder3 ст. л. tbsp
• slightly salted butter140 г g

  soft

• golden fine sugar↗140 г g
• eggs↗3

  beaten

• vanilla extract↗1 ч. л. tsp
• flour with baking powder140 г g
• golden fine sugar↗75 г g
• slightly salted butter100 г g

  chilled

• flour with baking powder140 г g

  plus extra for dusting

• vanilla extract↗1 ч. л. tsp
• мелена кориця↗¼ ч. л.
• кілька квадратиків білого шоколаду

Step-by-step instructions

1. 1

   Prepare the icing ahead of time — chill it in the refrigerator overnight. In a large bowl sift together powdered sugar and custard powder, add vanilla extract and 4 tbsp heavy cream, and whisk with a whisk until smooth.

2. 2

   In a medium saucepan pour almost all the remaining cream, leaving 2 tbsp, and heat over medium heat until small bubbles appear around the edges – the cream should be hot but not boiling. Gradually pour it into the bowl with the dry mixture while whisking continuously. Return the resulting mixture to the saucepan and heat again, stirring constantly for 4–6 minutes until it thickens and the powder dissolves. Transfer to a bowl, cover with film and let cool, then refrigerate overnight.

3. 3

   The next day preheat the oven to 180 °C (160 °C with convection, gas 4). Line a 12‑cup muffin tin with paper liners. In a separate bowl combine the sliced apples with custard powder and set aside. In a large bowl beat the butter with the golden fine sugar using an electric mixer until light and fluffy. Gradually add the eggs and 1 tsp vanilla extract, beating well after each addition. Gently fold in the flour, then add the prepared apples. Divide the batter among the cups and bake for 18–20 minutes until lightly golden and a skewer inserted in the centre comes out dry. Cool on a rack.

4. 4

   In a kitchen processor pulse all crumble ingredients to fine crumbs. Spread half the mixture onto a parchment‑lined baking sheet and bake for 5–10 minutes until lightly golden.

5. 5

   Continue processing the remaining crumble until it comes together into a uniform dough; if needed add 1–2 tbsp reserved heavy cream to bind. Shape the dough into a ball, wrap in film and chill for 30 minutes or until firm.

6. 6

   Roll the dough on a lightly floured surface to about 1 cm thickness. Using apple‑ and leaf‑shaped cutters or a sharp knife cut out 12 apple and leaf shapes. Transfer the cutouts to a parchment‑lined baking sheet with a spatula and bake for 8–10 minutes until lightly golden. Cool for 5 minutes, then transfer to a rack to cool completely.

7. 7

   Melt white chocolate in a small bowl over a saucepan of simmering water or quickly in the microwave using 5‑10‑second bursts. Dip each leaf‑shaped cookie into a little melted chocolate and attach it to an apple cookie. Allow to set.

8. 8

   Whip the chilled custard icing to soft peaks, pipe it into a pastry bag with a large round tip. Frost each cupcake with a small amount of icing, smoothing the surface with a metal spatula or the back of a spoon. Sprinkle with crumble and place an apple cookie in the centre.