Recipe

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

By Jaime Wilson at New York University

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

  • Prep Time: 45 minutes
  • Cook Time: 45 minutes (including latke cook time)
  • Total Time: 2 hours
  • Servings: 15
  • Advanced
Ingredients
  • 1 1/4 sticks of butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup sour cream

Step 1

Preheat oven to 350ºF.

Step 2

With an electric mixer, combine all ingredients.

Photo by Jaime Wilson

Step 3

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

Apple Compote Filling

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Servings: 15
  • Easy
Ingredients
  • 2 apples
  • 1 teaspoon cinnamon
  • 1 tablespoon sugar
  • 2 tablespoon lemon juice

Photo by Jaime Wilson

Step 1

Chop apples into 1/4 inch pieces.

Photo by Jaime Wilson

Step 2

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.

Photo by Jaime Wilson

Step 3

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

Photo by Jaime Wilson

Step 4

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

Photo by Jaime Wilson

Whipped Cream Frosting

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Servings: 15
  • Easy
Ingredients
  • 1 1/3 cup heavy or whipping cream
  • 1 teaspoon vanilla
  • 4 tablespoon confectioners sugar

Step 1

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.

Photo by Jaime Wilson

Step 2

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

Photo by Jaime Wilson

Mini latkes

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Servings: 20
  • Medium
Ingredients
  • 2 russet potatoes
  • 1/3 small onions
  • 1 egg
  • 2 teaspoon flour
  • 1 pinch salt
  • Cookie sheet
  • Paper towels

Photo by Jaime Wilson

Step 1

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

Photo by Jaime Wilson

Step 2

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

Photo by Jaime Wilson

Step 3

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

Photo by Jaime Wilson

Step 4

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.

Photo by Jaime Wilson

Step 5

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

Step 6

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

Photo by Jaime Wilson

For more ways to enjoy Hanukkah, check these out: