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Recipes

Apple Compote-Filled Cupcakes with Whipped Cream Frosting and Mini Latkes

This article is written by a student writer from the Spoon University at NYU chapter.

Whether you’ve got leftover latkes lying around after the holidays or you’re just feeling extra festive in July, these cupcakes are sure to be a crowd pleaser. Plus, you can always leave off the potato topper to find yourself with a classic apple coffee cake perfect for your next brunch or book club.

Upside-Down Latke Cupcakes

Difficulty:BeginnerPrep time: 45 minutesCook time: 45 minutesTotal time:2 hours Servings:15 servings

Ingredients

Instructions

  1. Preheat oven to 350ºF.

  2. Photo by Jaime Wilson

    With an electric mixer, combine all ingredients.

  3. Fill cupcake liners about 2/3 of the way. Bake for 20-25 minutes, or until golden brown.

Apple Compote Filling

Difficulty:BeginnerPrep time: 5 minutesCook time: 30 minutesTotal time: 35 minutesServings:15 servings

Ingredients

Instructions

  1. Photo by Jaime Wilson

    Chop apples into 1/4 inch pieces.

  2. Photo by Jaime Wilson

    In a small saucepan over medium heat, combine chopped apples, lemon juice, cinnamon, and sugar. Cover and let cook 25-30 minutes, or until apples are tender.

  3. Photo by Jaime Wilson

    Let the compote cool completely, then core each cupcake with a spoon.

  4. Photo by Jaime Wilson

    Fill the center of each cupcake with a spoonful of the compote.

Whipped Cream Frosting

Difficulty:BeginnerPrep time: 10 minutesCook time: minutesTotal time: 10 minutesServings:15 servings

Ingredients

Instructions

  1. Photo by Jaime Wilson

    With a mixer on high speed, beat cream until soft peaks form. Gradually add vanilla and sugar and whisk until it is sturdy enough to frost.

  2. Photo by Jaime Wilson

    Use a piping bag or a plastic ziploc bag to pipe a generous swirl on top of each cupcake.

Mini latkes

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesTotal time: 25 minutesServings:20 servings

Ingredients

Instructions

  1. Photo by Jaime Wilson

    With a food processor or cheese grater, grate potatoes and onions into a medium bowl. Set aside.

  2. Photo by Jaime Wilson

    In a small bowl, mix together egg, flour, and salt. Add to potatoes.

  3. Photo by Jaime Wilson

    In a frying pan, heat about an inch of vegetable oil. Line cookie sheet with paper towels and preheat oven to 200 degrees.

  4. Photo by Jaime Wilson

    When oil is hot, use a tablespoon and carefully add scoops of potato mixture. Make sure to leave about an inch between each scoop. Fry for 3-5 minutes on each side, or until golden brown.

  5. When latkes are golden brown on each side, remove from oil and place on baking sheet in the oven.

  6. Photo by Jaime Wilson

    Once you’ve used all of the potato mixture, allow latkes to cool slightly and then place one on top of each cupcake.