Composition / ingredients
Step-by-step cooking
Step 1:
How to make Charlotte Cupcakes? Prepare all the necessary ingredients. Eggs take C1 or C0. Any odorless oil. Remove the eggs from the refrigerator in 1.5 hours. In order for the dough to be successful, they must be at room temperature. Choose medium apples. Powdered sugar can be made yourself by grinding sugar in a coffee grinder. This is better than ready-made, because in addition to sugar, there will be no impurities that are added to the powder so that it remains crumbly.
Step 2:
Wash the apples, wipe dry with a towel and remove the core with the seeds. Cut them into small cubes. Turn on the oven to warm up to 180 degrees so that it has time to warm up.
Step 3:
Take a deep bowl in which it will be convenient to mix dry and liquid ingredients for the dough. Wash the eggs and break them into a bowl. Add sugar and vegetable oil. Whisk with a mixer or whisk. Be sure to beat it up to a light fluffy foam so that the cupcakes turn out airy and lush.
Step 4:
Sift flour into a separate container to sift out small debris and the dough is saturated with oxygen. Add the baking powder to the flour and mix so that it spreads evenly over the flour.
Step 5:
Gradually add flour to the liquid component of the dough and mix with a spoon or spatula gently in one direction so as not to disturb the air structure of the beaten eggs.
Step 6:
Add flour until the dough has the consistency of very thick sour cream.
Step 7:
Divide the apples into 2 parts. We will put one part on the "cap" of cupcakes, leave it. Add the second part to the dough and mix thoroughly so that the apples are evenly distributed over the dough.
Step 8:
Use cupcake molds for baking. Silicone, like mine, or special paper ones, you don't need to lubricate them. If made of a different material, brush with a little oil. Fill them with 2/3 of the dough. Spread the apples on top and slightly drown them in the dough. Bake for about 30 minutes on the middle shelf of the oven at 180 degrees. Keep in mind that the cooking time depends on your oven and the size of the molds. The finished cupcakes will rise and turn red.
When the top layer of cupcakes is slightly browned, check for readiness: pierce with a wooden skewer in several places, if the skewer comes out dry, then the mold can be taken out of the oven.
From the specified number of products, approximately 12 medium-sized cupcakes are obtained.
Cupcakes turn out lush with the aroma of baked apples. I like them both warm, fresh from the stove, and cold the next day.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Make it a rule that the amount of flour is never determined in advance when preparing flour and bread products! This indicator will always fluctuate, since flour can be of different humidity, differ in the degree of grinding and the level of gluten, and other indicators, which inevitably affects its ability to bind to the liquid mixture in the dough. Since it is impossible to do a laboratory test at home to determine all the parameters and indicators of flour, we recommend acting on the principle of "flour in water", that is, take liquids exactly according to the recipe, and add flour to the liquid component not all at once, but in parts, achieving the desired consistency (while flour may take a little more or on the contrary, less than in the recipe). Thanks to this technique, the proportions of the ingredients are more accurately preserved and the quality of the dough is not lost.
Caloric content of the products possible in the composition of the dish
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
- Chicken egg - 80 kcal/100g
