With July 4th approaching,
I know many of you are starting to think
about your party menu...
Apple pie is usually always on the list for desserts...
Well...I found a recipe for apple pie cupcakes...
I haven't made them but it is on my list of things to do...
Wouldn't this be a unique, festive addition to enjoy?
(Add a precious topper and voila...American cuteness)
(Add a precious topper and voila...American cuteness)
Here are directions per Alpinberry...
Apple Pie Cupcakes
(adapted from Donna Hay Magazine #27)
(makes 24 cupcakes)
Cupcakes
2 1/4 all purpose flour
2 1/4 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
9 ounces (2 sticks plus 2 tbsp) unsalted butter, softened at room temp
1 1/2 cups granulated sugar
4 large eggs
1/2 tsp pure vanilla extract
1/2 tsp finely grated lemon or orange zest
1 cup (8 fluid ounces) whole milk
Apple Topping
3 tbsp (40 g) unsalted butter
1/3 cup granulated sugar
3 granny smith apples, peeled, cored and thinly sliced
Cinnamon Frosting
12 ounces (3 sticks / 340g) unsalted butter, softened at room temp
1 1/2 cups confectioner's sugar
1/2 tsp ground cinnamon
To cook the apples
Place butter and sugar in a large fry pan over low-medium heat.
Stir to dissolve sugar.
Add apple slices and cook for 8-10 minutes
or until apples are lightly caramelized.
Remove apples from pan and let cool completely.
To make the cupcakes
Preheat oven to 325F.
Line 24 4-fl-oz-capacity muffin wells with paper liners.
Sift together flour, baking powder, cinnamon and salt.
Set aside dry ingredients.
In the bowl of a stand mixer, cream butter and sugar
until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Scrape down the sides if the bowl occasionally.
Beat in the vanilla and grated zest.
On low speed, add the flour mixture
and mix until flour is barely incorporated.
Add the milk and mix until just smooth.
Divide the batter among lined muffin wells,
filling each well about 2/3 full. Top with the apples.
Bake at 325F until a cake tested comes out clean,
about 15-20 minutes.
Remove from pan and cool cupcakes on cooling racks.
Make sure cupcakes are completely cooled before frosting.
To frost the cupcakes
In the bowl of a stand mixer, beat the butter until light and fluffy,
about 3 minutes.
Add the confectioner's sugar and cinnamon
and beat for another 5 minutes until light and fluffy.
Frost the cupcakes with an icing spatula or piping bag.
Optional: Lightly dust frosted cupcakes with 2-3 tsp ground cinnamon.
Apple Pie Cupcakes
(adapted from Donna Hay Magazine #27)
(makes 24 cupcakes)
Cupcakes
2 1/4 all purpose flour
2 1/4 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
9 ounces (2 sticks plus 2 tbsp) unsalted butter, softened at room temp
1 1/2 cups granulated sugar
4 large eggs
1/2 tsp pure vanilla extract
1/2 tsp finely grated lemon or orange zest
1 cup (8 fluid ounces) whole milk
Apple Topping
3 tbsp (40 g) unsalted butter
1/3 cup granulated sugar
3 granny smith apples, peeled, cored and thinly sliced
Cinnamon Frosting
12 ounces (3 sticks / 340g) unsalted butter, softened at room temp
1 1/2 cups confectioner's sugar
1/2 tsp ground cinnamon
To cook the apples
Place butter and sugar in a large fry pan over low-medium heat.
Stir to dissolve sugar.
Add apple slices and cook for 8-10 minutes
or until apples are lightly caramelized.
Remove apples from pan and let cool completely.
To make the cupcakes
Preheat oven to 325F.
Line 24 4-fl-oz-capacity muffin wells with paper liners.
Sift together flour, baking powder, cinnamon and salt.
Set aside dry ingredients.
In the bowl of a stand mixer, cream butter and sugar
until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Scrape down the sides if the bowl occasionally.
Beat in the vanilla and grated zest.
On low speed, add the flour mixture
and mix until flour is barely incorporated.
Add the milk and mix until just smooth.
Divide the batter among lined muffin wells,
filling each well about 2/3 full. Top with the apples.
Bake at 325F until a cake tested comes out clean,
about 15-20 minutes.
Remove from pan and cool cupcakes on cooling racks.
Make sure cupcakes are completely cooled before frosting.
To frost the cupcakes
In the bowl of a stand mixer, beat the butter until light and fluffy,
about 3 minutes.
Add the confectioner's sugar and cinnamon
and beat for another 5 minutes until light and fluffy.
Frost the cupcakes with an icing spatula or piping bag.
Optional: Lightly dust frosted cupcakes with 2-3 tsp ground cinnamon.
1 comment:
YUM! I cannot wait to try! The frosting sounds heavenly!
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