APPLE PIE CUPCAKES
We borrowed the filling from a favorite holiday pie and baked it on top of a spiced cupcake for these rustic, all-American bites. The tops spread a bit, so use a spoon or a small offset spatula to help lift the cupcakes out of the pan.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 cupcakes
Number Of Ingredients 22
Steps:
- For the filling: Toss the apples, granulated sugar, lemon juice, cinnamon and salt together in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apples, and cook, stirring frequently, until the apples are tender but still pliable and the liquid is simmering, about 6 minutes. Add the flour, and stir until it dissolves and the liquid thickens. Remove the skillet from the heat, and let the filling cool completely. Divide the filling evenly into 12 little packed mounds; set aside.
- For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
- Whisk the flour, baking powder, cinnamon, nutmeg and salt together in a medium bowl. Beat the sugar and eggs in another medium bowl with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then add the vanilla. Adjust the mixer to medium-low, and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the muffin cup easier.
- Divide the batter evenly among the cups of the prepared muffin tin. Top each with a mound of apple filling. Bake for 15 minutes (the cupcakes will spread quite a bit). Remove the tin from the oven, gently brush the tops with melted butter and sprinkle with granulated sugar. Continue to bake until the tops of the cupcakes, which bake and puff around the apple filling, spring back when pressed, 6 to 8 minutes more. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely.
- For the whipped topping: Beat the cream, confectioners' sugar and sour cream in a medium bowl with an electric mixer on medium-high speed until the mixture forms soft peaks. Transfer it to a pastry bag or a resealable plastic bag (snip off the tip). Pipe a dollop of whipped topping onto each cupcake (don't completely hide the cupcake), and sprinkle with cinnamon.
APPLESAUCE SPICE CUPCAKES
I began making these moist cupcakes in grade school and still bake them today. -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to creamed mixture alternately with applesauce., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack. Frost cooled cupcakes.
Nutrition Facts : Calories 258 calories, Fat 9g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 291mg sodium, Carbohydrate 41g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
SOUR CANDY CUPCAKES
If you love the pucker of sour candies, then these sour candy cupcakes will be right up your alley. The sour dust sprinkled on top gives you an instant pucker when you first take a bite, but the sweetness soon follows. -Elizabeth Bramkamp, Gig Harbor, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, lemon juice, eggs, canola oil, gelatin and if desired, lemon oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine butter, confectioners' sugar, gelatin, lemon juice and food coloring; beat until smooth. Frost cupcakes. If desired, in a small bowl, stir together sugar and citric acid; dip cupcakes into sugar mix. Store in the refrigerator.
Nutrition Facts : Calories 384 calories, Fat 19g fat (11g saturated fat), Cholesterol 64mg cholesterol, Sodium 293mg sodium, Carbohydrate 54g carbohydrate (45g sugars, Fiber 0 fiber), Protein 2g protein.
SOUR APPLE VODKA CUPCAKES RECIPE - (4.6/5)
Provided by á-39535
Number Of Ingredients 11
Steps:
- Mix cake mix, vodka, eggs and oil. Scoop into papered cupcake pans. Bake at 350 for about 12 min or until toothpick comes out clean. Let sit about 2 min then turn out to cool on rack. Mix frosting with sour apple pucker and add powdered sugar until sort of thick spreading consistency. Divide and color red or green as desired. Frost cupcakes with knife, creating slight indentation in the center. Place red or green sugar crystals in a bowl. Carefully roll tops of frosting in one color. You can reshape any malformations by carefully pushing against the sugar. Cut the taffy or tootsie roll candies into small pieces, shape into leaves by squeezing between finger and thumb. Place one or two leaves on top of cupcake, then half a pretzel stick on top between them, pushing down to catch the leaves against it. Make some slightly off center to give variety. The same recipe can be used to make a sour apple martini cake.
SOUR APPLE CUPCAKES
Using actual alcohol in this recipe gives it a different twist.
Provided by Donna Gray
Categories Other Desserts
Time 35m
Number Of Ingredients 11
Steps:
- 1. Mix cake mix, vodka, eggs and oil. Scoop into papered cupcake pans. Bake at 350 for about 12 min or until toothpick comes out clean. Let sit about 2 min then turn out to cool on rack.
- 2. Mix frosting with sour apple pucker and add powdered sugar until sort of thick spreading consistency. Divide and color red or green as desired. Frost cupcakes with knife, creating slight indentation in the center.
- 3. Place red or green sugar crystals in a bowl. Carefully roll tops of frosting in one color. You can reshape any malformations by carefully pushing against the sugar.
- 4. Cut the taffy or tootsie roll candies into small pieces, shape into leaves by squeezing between finger and thumb. Place one or two leaves on top of cupcake, then half a pretzel stick on top between them, pushing down to catch the leaves against it. Make some slightly off center to give variety.
- 5. While there is not enough alcohol to create a buzz you might still want to warn people just in case someone is sensitive to alcohol or is epileptic or any other alcohol issues.
- 6. Have used this same recipe to make a sour apple martini cake for my nieces 21st birthday.
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- Heat the butter over medium low heat, stirring occasionally until it is browned to a caramel color. Allow butter to cool to room temperature.
- Core the cupcakes and drizzle in caramel. Replace the cap and pipe a dollop of buttercream on with a large open star tip. Drizzle with some more caramel and serve!
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- Combine the flour, baking powder , cinnamon, nutmeg and salt in a medium sized bowl and set aside.
- Add the butter, oil and sugars to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
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4.8/5 (22)Total Time 4 hrsCategory Cupcakes
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
- Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until combined. Whisk in the eggs, one at a time, until smooth then whisk in the vanilla extract and milk. Set aside.
- Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Slowly add the wet ingredients to the dry ingredients and stir gently until combined. The batter will have a few lumps. Fold in the apples.
- Fill the cupcake liners 3/4 of the way full with batter. Bake for 21–23 minutes, rotating the pan halfway through baking. A toothpick inserted in the center will come out clean when done. Remove from the oven and allow to cool completely before frosting.
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