Apple Pie Cupcakes
As soon as I saw these ingenious little cupcakes I immediately starred them in my google reader. Unfortunately for me, I will not make sweets unless I have someone to take them so they are out of my house! Last week, my internship site was having a pot luck for one of the ladies who was moving to another hospital. I quickly volunteered to make a dessert (or two!). These cupcakes were such a hit and I was thrilled to try a new technique.
Apple Pie Cupcakes
3 cups sifted cake flour (I used 3 Cups all-purpose minus 6 Tbsp)
1 Tbsp baking powder
½ tsp salt
1 cup butter, at room temperature
2 cups sugar
1 ½ tsp vanilla extract
1 cup milk
2 Tbsp. butter
2 tsp. cinnamon
3 Tbsp sugar
3 large apples, peeled, cored and diced
2 ½ sticks unsalted butter, softened
2 ½ cups confectioners’ sugar, sifted
1/8 tsp salt
2 tsp vanilla extract
2 Tbsp heavy cream
Preheat the oven to 350 and line 24 muffin tins with paper liners.
In a medium bowl, sift together cake flour, baking powder, and salt. In the bowl of a stand mixer, cream butter and sugar together on medium speed about 2 minutes. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla mixing well to combine. Add the dry ingredients and milk alternating dry, milk, dry, milk, dry. Stir until just combined.
Fill cupcake liners about ¾ full. Bake until golden and a toothpick inserted comes out clean, 18-22 minutes. Remove from the oven and allow to cool for 5 minutes before transferring to wire racks to cool completely.
To make the filling, heat butter in a medium saucepan over medium-high heat. Add the cinnamon and sugar and cook for a minute, until the mixture begins to bubble. Lower the heat to medium and add apples, mixing well. Cook approximately 10 minutes or until apples are tender. Cool completely.
Meanwhile, use the cone technique to remove a ‘cone’ from the center of each cupcake. Make sure to leave a rim around the top of each cupcake. Fill the holes with the cooled apple mixture.
For the frosting, use a stand mixer fitted with the whisk attachment. Beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt beating at medium-low speed until sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, approximately 15 seconds. Add, vanilla and heavy cream and beat at medium speed until incorporated. Increase speed to medium-high and beat until light and fluffy, approximately 4 minutes. Scrape the bowl down completely at about 2 minutes.
To decorate the cupcakes, top each cupcake with a dollop of buttercream.
Source: Adapted from Annie’s Eats