Apple pie cupcakes are a sweet delight for me. I first made an apple pie cake for my mini me's birthday and haven't looked back. Actually, I was so excited I made two cakes and took a cake decorating class. But I digress. My point is, I knew everyone would love these cupcakes. What's not to love? There is nothing more comforting than apple pie? Well maybe apple pie cupcakes. I used a delicious spice cupcake and a basic apple pie filling. Yum! I actually liked the spice cake so much, I licked the bowl. What's funny is that I used to buy pie spice in the grocery store. Now I make my own.
So here's to those who battle everyday and those that get involved. Here's to organizations like FreeToBreathe.org.
Apple Pie Cupcakes
Makes 20 cupcakes
Ingredients
Spice Cake
2 cups of flour
1/2 tsp ginger
1/2 allspice
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp of salt
2 tsp baking powder
1 1/2 cups of brown sugar
1 tsp vanilla
1 cup of butter milk
2 large eggs
1 cup of unsalted butter, softened
Apple Pie Filling
4 apples diced
1/2 cup white sugar
1 tsp cinnamon
1/2 tsp nutmeg
2 tbsp cornstarch
1 cup water/apple juice
squeeze of lemon
pinch of salt
Cinnamon Cream Cheese Frosting
8 oz of cream cheese (softened)
1/4 cup of butter (softened)
1 tsp vanilla
1 1/2 tsp cinnamon
2 to 3 cups of powdered sugar.
*Tip: If you don't have time, you can use the spices here (ginger, allspice, cinnamon & nutmeg) with boxed yellow cake mix to make it a spice cake. For a quick apple pie filling use canned pie filling and add cinnamon and sugar. You can also add a little bit of cinnamon to pre-made cream cheese frosting.
Directions:
Preheat oven to 350 degrees.
In a small bowl mix ginger, allspice, cinnamon and nutmeg together.
Next combine flour, baking powder, salt and the above spice mix in a bowl.
In a large mixing bowl combine sugar and butter using a hand mixer. Once mixed thoroughly, add vanilla, buttermilk then eggs one at a time.
Add dry ingredients to wet ingredients half a cup at a time. Make sure to mix thoroughly and scrape the sides of your bowl. Continue until all wet and dry ingredients are mixed.
Line your cupcake tins with liners then use a 1/4 measuring cup to scoop the batter into the cupcake liners.
Bake for 18 minutes. Insert a toothpick into the center of the cupcake to test if it's done. If the toothpick comes out clean your cupcakes are done. Remove them from the oven.
While the cupcakes are baking, place diced apples into a saucepan. Squeeze lemon over apples.
Add sugar, cornstarch, cinnamon & nutmeg to the pan. Mix well.
Add water or apple juice to the pan and stir well until thick. If the apples aren't as sweet as you'd like add more sugar until satisfied.
Remove apple pie filling from heat and let cool.
*Note: A little lemon juice keeps apples from browning.
Once cupcakes and apple pie filling has cooled, use a small knife to cut a hole in the center of the cupcake about an inch deep and an inch wide. We had this little tool from when we carved pumpkins. Fill each cupcake with apple pie filling.
Last but not least the cinnamon frosting. I leave the butter and cream cheese on the counter to soften.
Add cream cheese, butter, vanilla and cinnamon in a mixing bowl.
Use a hand held mixer to mix the above ingredients. Add powdered sugar half a cup at a time.
Continue to mix until all the ingredients are combined and the frosting is smooth.
*Note: I only added 2 cups of powdered sugar because I don't like overly sweet frosting. Place the frosting in a disposable decorating bag or any ziplock bag. Just cut one of the corners off. Start with a small hole then slowly pipe the frosting on to the cupcake starting from outside and circling in and up.
If you like apple pie, I hope this cupcake does it for you. I know it's one of my favorites.
Now what to do with the these cake crumbs?? Hmmm.
No comments:
Post a Comment