So despite a horrible flu that has been trying to keep me down all week, I decided to tryout a new cupcake recipe that I came up with recently.
Apple Pie Cupcakes
(ignore the dirty stove)

They turned out much better than I expected.

Despite the minor burn I got when I figured out that touching boiling sugar is a really bad idea.
Doctor Houston patching me up.

I know I forgot to mention this in my original post but I absolutely adore cupcakes. Yeah I jumped on that fad and rode it all the way to crazy town. And I am happily living there with my dozens of delicious cupcakes. Cupcakes have become somewhat of an obsession for me. I love trying to come up with new a crazy ways make them. Apple Pie is just my latest idea for how to make a cupcake something it's not. I think they turned out damn well. Houston thinks I'm trying to put him into a diabetic coma though.

Apple Pie Cupcake Recipe-
3 cups cake flour sifted
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 3/4 cups granulated sugar
2/3 cup butter or margarine
2 eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 cups milk

Preheat oven to 350°F. Grease pan. Sift together flour, baking powder, cinnamon, and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

5 cups peeled, chopped apples
1 Tablespoon lemon juice
1/2 cup brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups water

Toss the apples with lemon juice and set aside. Combine the sugars, cornstarch, cinnamon, nutmeg, and salt in a saucepan. Stir in water. Bring mixture to a boil. Boil 2 minutes stirring constantly.
Add the apples and bring to a boil again. Reduce the heat to medium low and simmer for 10-12 minutes. Cool completely. It will set up as it cools. Makes 4 cups of apple pie filling. Keep refrigerated in a sealed container for 4-5 days.
(Filling Recipe found here.) 

1/2 cup plus 2 tablespoons sugar
1 1/4 cup heavy cream
1/4 teaspoon salt
2 teaspoons vanilla extract

Bring 1/2 cup plus 2 tablespoons sugar and the water to a boil in a medium saucepan. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, swirling the pan occasionally, until caramel is dark amber. Immediately remove from heat, and slowly add 1/4 cup cream, salt, and 1 teaspoon vanilla extract, stirring with a wooden spoon until smooth. Let cool.

Pour heavy whipping cream into a blender and beat until peaks are almost forming. (Just before it turns to whip cream) The add a portion of the caramel mixture to the cream and beat in. Repeat process until it is sweet enough for you.

1¼ cups all-purpose flour
1/3 cup light brown sugar
1/3 cup granulated sugar
7 tablespoons unsalted butter, melted

Combine the flour and sugars in a medium bowl; drizzle with the melted butter and toss with a fork until evenly moistened and the mixture forms many large chunks with pea-sized pieces mixed throughout. Sprinkle the streusel evenly over the pie filling. Set the pie plate on a baking sheet and bake until the streusel topping is deep golden brown, 10 to 20 minutes. Cool on a wire rack to room temperature and serve.

I know it may look long and complicated and it is one of my more time consuming recipes but believe me it is well worth it! I'm going to be using this recipe to win Houston's family over at Thanksgiving this year!
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