by 
Both my husband and I love apples. With fall knocking on our door and apple season having arrived I challenge myself to make as much food as possible using apples. Some time ago I was fortunate to stumble upon an amazing Earl Grey flavored apple cake and ever since I have been obsessed with finding the perfect apple and Earl Grey recipe. Although I could not find the recipe for that particular dessert I have been working on re-creating it at home. This recipe is hence my interpretation of that lovely cake I once at and I must say it´s very good. I served it to my family last night and although they are my fiercest critics they all loved it… But I must warn you they are sweet and on the heavy side so I suggesting serving a light dinner such as my Grapefruit Chicken Salad before enjoying these sweets.
- 7 Cupcake Forms
- Crust
- 3,5 tbsp Unsalted Butter
- 1 Cup of Graham Crackers Crumbles (3,5 oz, 100 g)
- Cake
- 1/2 Cup (150 ml 1,5 dl) Unsweetened Apple Puree
- Zest From One Lemon
- 2 Cups (9 oz, 250 g) Mascarpone
- 1,7 Cup (200 ml, 2 dl) of Sour cream
- 3,5 Tbsp White Powdered Sugar
- 3 Tsp of Vanilla extract
- Topping
- 2-3 Earl Grey Bags
- 6 Tbsp Unsalted Butter
- 1/2 Cup Granulated White Sugar
- 5 Tbsp Heavy Wipping Cream
- For The crust
- Melt the butter
- Process the graham crackers with a hand blender until cookies resemble coarse crumbs.
- Mix the melted butter together with the cookie crumbs until it starts to stick together.
- Press into the bottom of each cup cake forms. Set in the fridge until ready to use.
- For The Cake
- Beat the mascarpone, sour cream, sugar and vanilla extract in large bowl until smooth.
- Wash and grate the lemon.
- Stir in apple puree and lemon zest until the apples and zest are incorporated.
- Pour over crust and chill until filling is firm.
- For The Earl Grey Caramel Sauce
- Heat the cream in a cup and add the teabags.
- Let the teabags brew in the milk for two and a half to three minutes. This allows the flavour to fully develop.
- In the meantime melt the sugar over medium heat in a sauce pan. Whisk the sugar as it melts. Stop as soon as you see bubbles. The sugar should by now be dark and runny.
- Add the butter and stir it in. Take caution because it´s very hot. No kids around!
- Squeeze out the last cream from the teabags with a spoon before tossing the bags away.
- Slowly add the earl grey cream to the sauce and whisk until it is nice and smooth, put a side to cool a few minutes in the fridge.
- Pour the earl grey caramel sauce over the cupcakes and let cool in the fridge before serving approximately 1-2 hours.
- Enjoy!
