Let's talk about Apple Pie Cupcakes, okay? Here's the thing - being a baker, most people assume that my favorite desserts are super complicated concoctions, but that is DEFINITELY not the case. With me, the simpler the better. Because of this, Apple Pie has always been one of my favorite desserts.
Does it really get much better than apple pie? Whether it's warm and topped with ice cream in the Fall, or cold and straight from the fridge in the Summer, it's one of those treats that never disappoints. It also makes a pretty awesome breakfast. Just saying.
The only problem I have with apple pie is that it's not always the most convenient to eat. There are forks, plates and cutting utensils involved, and honestly…ain't nobody got time for that. I want a dessert that is portable, crowd friendly, and can be eaten with my hands.
That's what makes Apple Pie Cupcakes so perfect!!
You get all the delicious flavor of an apple pie with none of the fuss. No dirty plates, no shortage of forks, just a place them on a platter and walk away. These are easily eaten with your hands, making them perfect for Fall parties or Thanksgiving. They're classic enough to be loved by all, but different enough to be noticed. Love desserts like that!!
I made my own apple pie filing for this recipe, but feel free to use the canned stuff if you're short on time. Same with the cupcakes -- I used the base for my Snickerdoodle Cupcakes (sturdy and full of cinnamon, making them perfect here), but you could easily use a yellow boxed cake mix with a dash of cinnamon added.
The results are still impressive and delicious, and no one has to know!! I'm telling you - apple pie cupcakes are where it's at. These would make for a great twist on your Thanksgiving dessert table too.
Looking for more apple-icious recipes? Don't miss Tracy's Apple Pie Filling Recipe and Erin's Apple Butter Recipe too!
Apple Pie Cupcakes Recipe
Ingredients
For the Apple Pie Filling:- 6 cups granny smith apples, peeled, cored and diced
- 1 tablespoon lemon juice
- 1 cup granulated sugar
- 1/2 cup brown sugar, lightly packed
- 1/2 teaspoon cinnamon
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 1 cup salted butter, slightly softened - 2 sticks
- 2 cups granulated sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1 cup milk
- 1 1/2 cups heavy whipping cream, cold
- 3 tablespoons powdered sugar
- 1/8 teaspoon cinnamon
Directions
For the Apple Pie Filling:
- In a large bowl, squirt about a Tablespoon of lemon juice on diced, peeled apples. Toss to coat.
- In a heavy saucepan, combine water, cornstarch, both sugars, cinnamon, and salt. Whisk over medium high heat until mixture comes to a boil.
- Continue whisking until mixture thickens and darkens to a very thick gravy-like consistency. Add apples and cover.
- Reduce heat to a simmer and simmer for about 20 minutes or until apples have reached desired tenderness. Remove from heat and let cool.
For the Cupcakes:
- In a large bowl, mix together flour, baking powder, and cinnamon. Set aside.
- In the bowl of a mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each. Add vanilla.
- With the mixer on medium low, add flour and milk alternately, starting and ending with flour mixture and scraping the bowl as needed. Fill muffin tins 2/3 full.
- Bake for about 15 minutes or until center of cupcakes spring back when lightly touched. Remove from oven and let cool completely on a wire rack.
To Assemble Cupcakes:
- Using a small knife, cut the center out of each cupcake and fill to overflowing with apple filling. Right before serving, prepare and top with cinnamon whipped cream.
For the Cinnamon Whipped Cream:
- In a chilled metal mixing bowl, whip cold cream, powdered sugar, and cinnamon on high speed with your mixer whisk attachment until stiff. Spoon or pipe onto cupcakes.
via Food Fanatic http://www.foodfanatic.com/2013/11/apple-pie-cupcakes-happy-autumn-dessert/
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