So for this blog post, I coach field hockey and one my player's birthdays was coming up. I however, chose for her to make apple pie cupcakes sine we had apples lying around that were going to go bad soon if someone didn't use them.
Apple Pie cupcakes: Spiced cake, with apples inside, buttercream frosting, and a salted caramel drizzle on top. People are always impressed that there are apples in the middle.
Recipe: (taken from http://www.spoonfulofflavor.com/2014/10/31/apple-pie-cupcakes-vanilla-buttercream-frosting/) Makes about 2 dozen cupcakes.
For the cupcakes:
Preheat oven to 350 degrees
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour, sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 tablespoons cinnamon
- pinch of nutmeg
- pinch of ground cloves
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 3/4 cups sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla
- 1 1/4 cups milk
I only used all-purpose flour and it turned out just fine. I like to add the eggs last as the eggs are not supposed to be whipped every much - just enough to incorporate them into the batter.
I line cupcake tins with whatever fun designed cupcake tins I chose to use. Then I use an ice cream scooper to put the batter into the cupcake liners. You typically want the cupcake liners to be about 3/4 full - you have to take into account the fact that they will rise when baked.
While the cupcakes are baking for about 10 minutes - I prepare the apple filling. I normally use a combination of red and green apples - this gives it a tart-sweet flavor.
- 1 tablespoon unsalted butter
- 3 cups peeled and chopped apples
- ¼ cup sugar
- ½ teaspoon ground cinnamon
- ¾ cup water plus 2 tablespoons water, divided
- 2 teaspoons cornstarch
Heat the butter over medium heat and then add the apples and seasonings. Cook for about 5 minutes so the apples release their juices and start to soften. Let this cool before adding to the cupcakes.
After the cupcakes have cooked, I take them out of the pans and let them cool.
Once they have cooled, it is time to add the filling. I use a knife to carve out the middle of the cupcake. It is up to you how much of the middle you take out but I think it is important to try and get a lot of apple filling in there. So I try to take out some of the middle and part of the sides. Then I put the apple filling - i push it down into the cupcake a little bit and that helps get as much filling as possible.
Next, it is time to make the frosting.
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 4 cups confectioners’ sugar, sifted
- 1 tablespoon vanilla extract
- pinch of salt
I like to frost my cupcakes the "fancy" way by putting the frosting into a plastic baggie and cutting a hole in the corner so I can pipe out the frosting. This method however requires more frosting than the recipe makes so you will need to add about a cup more of powdered sugar and an extra stick of butter if you want to use this method.
My favorite part is adding the salted caramel drizzle.
There is a way to make this from scratch but I prefer to use the smuckers sundae syrup caramel. This is just easier and tastes just as good. I like to add some salt to the syrup as well for this salty sweet taste.
These cupcakes are a lot of work but people are always amazed at how "intense" these cupcakes are. One of my players told me that I should "sell these for $10 each" because they are so good.
Please comment and let me know what you think!
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