Cupcakes

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

They turned out much better than I expected.



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.

Apple Pie Cupcake Recipe-
Cake: 
Ingredients:
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

Instructions:
Preheat oven to 350°F. 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.

Filling:
Ingredients:
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

Instructions:
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.) 

Frosting:
Ingredients:
1/2 cup plus sugar
1-1/4 cup heavy cream
1/4 teaspoon salt
3 tablespoons butter

Instructions:
Pour sugar into an even layer in a large saucepan. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This will take about 10 minutes. Once the sugar has melted, stop whisking. You can allow to cook until the sugar has turned to a little darker amber color to get a deeper caramel flavor, if you like. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove caramel from the heat. Add butter and heavy cream and whisk until combined. The mixture will bubble up, but keep whisking until all the butter and cream has melted and combined. Let cool for 15 - 30 minutes.

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

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

Instructions:
Preheat oven to 350°F. Combine the flour, sugars, and butter in a medium bowl; toss with a fork until evenly moistened and the mixture forms many large chunks with pea-sized pieces mixed throughout. Sprinkle the streusel evenly on parchment paper. Bake until the streusel topping is deep golden brown, 10 to 20 minutes.

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!
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