Apple Custard Cupcakes

From day one, I had this vision of what I wanted for The CookMobile header~a chef driving a car. You know, Cook…Mobile? I knew from the start what I wanted but I didn’t know how to go about getting it done. You see, my imagination is rich but my computer skills are close to nil. However, my daughter, Liane, is pretty handy with Jasc Paint Shop Pro and Photoshop programs. She spends a good amount of time on her website, Akame Quotes, making banners, layouts and other fun stuff for MySpace. But ever asked a teenager to do anything? It is very costly and very aggravating. Not only does her services cost my arm and my leg, but the assignments she gets paid BEFOREHAND always end up at the bottom of her priority pile. I apologize my child, but I am moving my business somewhere else.

It’s a good thing I discovered Cathy Hawkins of Me and My World. Wow! Talk about gifted. See my new header? It carries, not only my concept of a “chef in a car”, but also the-back to-school theme of August. Cathy and I agreed on a set of twelve: one theme for each month and below are a couple that she has completed. Fantastic, don’t you think? Please visit her site to check out her excellent workmanship and friendly prices for your own customized headers.

Since the new school year will be starting soon and the school bus will be back in full gear again, it’s perfect timing for this apple custard cupcake that I adapted from Pamela Clark’s Cupcake book. Either as a favorite snack item for their pack lunches or as a delicious alternative to apples for their favorite teacher, kids will surely fall in love with the cupcake’s “custard” suprise within and the cinnamon-y apple topping. By the way, I am sending recipe off to The Nourishing Frugal Carnival. The cupcake can be conveniently packed to-go and the sliced apples over something temptingly-sweet makes it easy to meet the daily servings of fruits and veggies.

Makes 12 Cupcakes

3/4 cup self-rising flour
1/2 tsp vanilla extract
1/4 cup instant vanilla pudding mix
1/2 cup sugar
6 tbsp butter
3 tbsps milk
2 large eggs
1 large apple, cored, unpeeled and sliced thinly
extra 2 tbsps melted butter
extra 1 1/2 tbsp sugar
1/2 tsp ground cinnamon

Custard
1 1/2 tbsp instant vanilla pudding mix
1/2 cup milk
1 1/2 tbsp sugar
1/4 tsp vanilla extract

Make custard by combining ingredients in a small pot, and stirring over medium heat until mixture boils and thickens. Remove from heat, cover with film and cool.

Prepare 12-hole standard muffin pan with paper baking cups. Preheat oven to 350 F.

In a bowl, beat butter, vanilla, flour, eggs, butter, sugar and pudding mix with an electric mixer on low speed until just combined. Increase speed to medium and continue to beat until mixture is changed to a pale color.

Using a teaspoon or small scoop, divide half of mixture among baking cups. Top with custard, then remaining cake mixture. Spread batter to cover custard. Arrange apple slices on top, pressing slightly into cake batter.

Bake in preheated oven until top browns, around 30 minutes.

While still hot, brush top with melted butter. Combine ground cinnamon and the extra sugar. Sprinkle over cupcakes. Turn onto racks to cool.

 

Recipes from the Oven in The CookMobile Archive:

Ultra-Moist Starbucks Chocolate Cupcakes with Cream Cheese Frosting

 

 

 

 

Banana Nut Muffin