A Thank You note to my daughter, Zoie:

Dear Zoie,

Thank you for being such a great daughter and thank you for these amazing apple custard cupcakes that you made to celebrate Dad and my anniversary.

They were soft, with a crunch of apple and a beautiful custard filling. When did you grow up? How did this happen so fast? Why do they look like a pastry chef came waltzing through my kitchen and the cleaning fairy came afterward?

Just like these cupcakes, you are a gem. Thanks for being one of my very best friends and for remaining as sweet as the custard in the center even during your teen years.

Just like life, these cupcakes are the reward for the hard work you put into them. There were a few hiccups in the preparation, but nothing truly splendid comes without hard work and a few missteps.

 

Whereas I shy away from multi-stepped recipes with fillings and toppings, you dove right in and never looked back. Thankfully, you have a lot more patience than I do. That has served both of us well.

I am so grateful that someone in this house other than ME has taken an interest in cooking and baking.  I am looking forward to years of Zoie additions to our meals and am already planning way ahead for my birthday request.

 

Love always,

Mom

Apple Tea Cakes
Taken directly from Cupcakes by Pamela Clark
Made only about 8 cupcakes for us…I would double this recipe if I were you since it’s a fair amount of trouble (about 45 min. prep. time) and I would rather get 16 cupcakes for my time.
6 T. butter, softened to room temperature
1/2 t. pure vanilla extract
1/2 c. granulated sugar
2 eggs
3/4 c. self-rising flour (or 3/4 c. all purpose flour, 1 t. baking powder + 1/4 t. salt instead…see food.com)
1/4 c. instant pudding mix, vanilla
3 T. milk (We use 2% but anything would work)
1 large (7 oz) unpeeled apple (she used Gala), cored, sliced finely
2 T. butter, melted (for basting)
1 1/2 T. sugar (for sprinkling on top later)
1/2 t. ground cinnamon

Custard
1 1/2 T. instant vanilla pudding mix
1 1 /2 T. sugar
1/2 c. milk (She used 2%)
1/2 t. vanilla extract

Directions: Make the Custard first. Blend pudding mix and sugar with milk and vanilla in small pot with wire whisk to get out clumps; stir over medium heat with wooden spoon or such until mixture boils and thickens. Remove from heat; cover surface with plastic wrap and cool.

Preheat your oven to 350 degrees Fahrenheit.  Line 8 or so muffin pan holes with cupcake liners.  Beat butter, vanilla, sugar and milk in a small bowl or in your stand mixer fitted with a paddle attachment. Beat on low speed until ingredients are just combined.  Increase speed to medium, beat until mixture changes to a paler color. Add eggs, one at a time.

Spoon half the mixture into baking cups, filling each cup 1/3 full. Top with custard (about a spoon full on top of each portion of batter).  Then top the custard with the remaining batter.  I like to use a medium-sized ice cream scoop to dole out my batter. I find this works well.

Whisk your dry ingredients together in a separate bowl and then add to the liquid ingredients, stirring to combine well or mixing on low speed.  Add your milk and combine. Don’t over mix.

Top with apple slices in a fan shape (see photos above) and push down slightly on the apples.  Bake for about 22-25 minutes depending on your oven or until slightly firm when touched and a bit golden.  Melt the 2 T. of butter. Brush (click link to basting brush) hot cakes melted butter.  Mix the 1.5 T. of sugar with the 1/2 t. of cinnamon together in a small bowl. Then sprinkle the cinnamon/sugar mixture over the cakes.  Turn cakes onto wire rack.  Serve warm if you ask me.