Preheat the oven (electric 190°C/convection 170°C). Grease or line two muffin trays with muffin cups.
Peel, quarter, remove the seeds and slice the apples into small pieces. Set aside.
Cream together the butter, sugar and vanilla sugar. Combine together the flour, baking powder and salt, and mix into the butter sugar mixture, until coarse crumbs form. Cut the marzipan into small pieces, and mix into the crumb mixture.
Whisk together the eggs and milk. Slowly stir the egg milk into the mixture, and mix until a smooth batter forms. Divide the batter equally among the muffin trays. Divide the apple pieces on top of the cupcakes. Mix together the brown cane sugar and the cinnamon, and sprinkle over the cupcakes. Bake the muffin trays one after another for ca. 20 minutes. Remove cupcakes from the oven, allow to cool briefly in the trays, before removing the cupcakes and allowing to cool fully on a wire rack.
For the cinnamon vanilla cream: Stir together the pudding powder, sugar and 10 tbsp. of milk until smooth. In a pot, bring the rest of the milk to a boil. Stir the pudding powder mixture into the boiling milk, and while stirring constantly, bring to a boil. Pour the pudding into a bowl, cover with cling film and allow to cool. In a mixing bowl, cream the soft butter. When the pudding and the butter have the same temperature, mix the pudding into the butter, spoonful at a time. Add in the cinnamon, and mix everything well. Fill a pastry bag, that is equipped with a large star nozzle, with the cream and pipe tuffs on each cupcake. Sprinkle with cinnamon.
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