The last time that I made a batch of cupcakes I had more sponge mixture than I really needed so I divided the remaining mixture between some little fairy cake cases. After I had baked them I then put them in the freezer for a month until an opportunity arose to use them.
If you can have lemon meringue pie cupcakes then why shouldn’t you have apple pie flavour too? I like the idea of cupcakes with fillings, I think it stops the frosting from being too overwhelming and adds a little surprise when you bite into them.
Make sure that you use really good vanilla extract or paste to ensure that your frosting has a nice custardy flavour.
This provides enough mixture to fill and ice eight fairy cakes but it would probably do six cupcakes if that’s what you’ve got. I haven’t put down the recipe for the sponge, it’s the one that I always use for little sponges, the same one that I used for my PB & J cupcakes.
6-8 plain cupcakes/fairy cakes
1 small apple
1 tsp sugar
pinch ground cinnamon
pinch ground allspice
2 tbsp water (approx)
100g softened butter
1/2 tsp vanilla paste
1 tbsp milk
Peel and core the apple then chop it into fairly small, even sized cubes. Put all of the filling ingredients into a small saucepan and mix well over a moderate heat until the apple is soft. It’s okay if it goes a little mushy, I think it depends on the type of apple that you use as to how much like apple sauce it ends up. Once it’s cooked set the apple to one side to cool.
Use a sharp-pointed knife to cut little plugs of sponge out of the top of each of the fairy cakes. Fill the resulting cavities with the apple mixture and replace the sponge caps.
Make the frosting by softening the butter and then beating in the icing sugar, milk and vanilla until it is light and fluffy. Pipe this on top of the cakes to disguise the cut out tops.