Sunday, 18 November 2012

Apple Pie Cupcakes

For cupcakes:
3 cups sifted cake flour
1 tbsp. baking powder
½ tsp. salt
1 cup unsalted butter, at room temperature
2 cups sugar
4 eggs
1 ½ tsp. vanilla extract
1 cup milk

For the apple filling:
2 tbsp. butter
2 tsp. cinnamon
2-3 tbsp. sugar
3 large Granny Smith apples, peeled, cored and diced

For Cinnamon Buttercream Frosting
1 cup unsalted butter at room temperature
6 to 8 cups confectioners’ sugar, sifted
1/2 cup milk
2 teaspoons vanilla extract
up to 1 tablespoon cinnamon


Preheat oven to 350 degrees. In a medium bowl, sift cake flour, baking powder and salt. With an electric mixer, cream butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs one at a time, mixing well and scraping down the sides of bowl after each addition. Add vanilla extract; mix well to combine. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Stir until just combined.

Divide batter evenly among cupcake liners, filling about 2/3-3/4 full. Bake until golden; about 18 to 22 minutes. Remove from oven; cool for 5 minutes in pans. Transfer to wire racks; cool completely.

Apple filling: heat butter in medium skillet over medium-high heat. Add cinnamon and sugar; cook for a minute, until mixture begins to bubble. Lower heat to medium; stir in the apples. Mix well. Cook until apples are somewhat tender, about 10 minutes. Remove from heat and let cool.

While apple mixture cools, use cone method to remove a chunk from center of each cupcake, leave a rim around the top of cupcake. Fill holes with cooled apple mixture. 

Beat butter in a stand mixer until smooth.  Add 4-5 cups confectioners' sugar, milk and vanilla.  Beat until sugar disappears.  Add more sugar, by 1/2 cups, until desired consistency is reached. (For a stiff buttercream, use close to the max- 7-8 cups).  Beat in cinnamon.

Recipe found here.

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