Friday, October 28, 2011

chef #20: apple pie cupcakes

i got really, really excited about a recipe i found on pinterest for apple pie cupcakes (original source here). last weekend, martha and i decided to hit the farmers market and then try out this recipe. i’ll post the recipe and directions below, followed by photos of our baking adventure!

APPLE PIE CUPCAKES (makes 24+)
3 c flour
1 T baking powder
1/2 t salt
1 c unsalted butter (room temp)
2 c sugar
4 eggs
1.5 t vanilla extract
1 c milk
2 T butter
2 t cinnamon
2-3 T sugar
3 large granny smith apples, peeled, cored, & diced
1 c unsalted butter (room temp)
5-7 c confectioners’ sugar
1/2 c milk
2 t vanilla extract
1 T cinnamon
you’ll notice there are 3 separate sets of ingredients. the first set is for the cupcakes, the second is for the filling, and the third is for the icing. we’ll start with the cupcakes: in a bowl, mix together the flour, baking powder, and salt. with an electric mixer, cream butter and sugar until fluffy. beat in eggs one at a time. add dry ingredients, alternating with milk. begin and end with dry ingredients. stir until just combined. divide batter into lined cupcake tins. we had enough space for 24 cupcakes and still had plenty of batter left over. i’d say we probably could have done 30 cupcakes had we had the room. bake at 350 degrees for 18-22 minutes or until golden brown. let cool completely.
for the filling, heat butter in a skillet over medium-high heat until melted. add cinnamon and sugar and cook for a minute (be careful not to burn!) until bubbly. lower heat to medium and stir in the apples. cook until apples are tender, 10-15 minutes. (tip: the smaller you dice your apples, the easier/quicker this step is) remove from heat and let cool.
while apple mixture cools, remove a chunk from the center of each cupcake. leave a rim around the top. fill holes with cooled apple mixture.
for the icing, beat butter with electric mixer until smooth. add 5 cups of sugar slowly, alternating with the wet ingredients. for a very stiff frosting, continue adding sugar until icing reaches desired consistency. (martha and i only used 5 cups and our icing was a bit thin until it was refrigerated.) stir in cinnamon last. frost cupcakes. (tip: we had a LOT of icing left over. i suggest finding something creative to do with it, or it will meet a sad fate in your sink drain like mine did.) ENJOY! :)

{ready to bake!}

{mixing the cupcake batter. they have a very "pound cake" consistency.}

{delicious apple filling}

{cupcakes, hollowed out and ready to go}

{filled!}

{icing the cupcakes with our very thin, but less sugary icing}

{finished product!}

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