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Tuesday, May 13, 2014

Apple Pie Filling Cupcakes

The suggest that today is apple pie day. Now when I think about apple pies I think of the autumn season here. In Illinois fall is apple picking season. So I thought I would share a bit of twist on apple pie with these apple pie cupcakes. I hope you enjoy

For the Apple Pie Filling:
  • 6 cups granny smith apples, peeled, cored and diced
  • 1 tablespoon lemon juice
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, lightly packed
  • 1/2 teaspoon cinnamon
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 cup water
For the Cupcakes:
  • 1 cup salted butter, slightly softened - 2 sticks
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1 cup milk
For the Cinnamon Whipped Cream:
  • 1 1/2 cups heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 1/8 teaspoon cinnamon


For the Apple Pie Filling:
  1. In a large bowl, squirt about a Tablespoon of lemon juice on diced, peeled apples. Toss to coat.
  2. In a heavy saucepan, combine water, cornstarch, both sugars, cinnamon, and salt. Whisk over medium high heat until mixture comes to a boil.
  3. Continue whisking until mixture thickens and darkens to a very thick gravy-like consistency. Add apples and cover.
  4. Reduce heat to a simmer and simmer for about 20 minutes or until apples have reached desired tenderness. Remove from heat and let cool.
For the Cupcakes:
  1. Preheat oven to 350°F
  2. In a large bowl, mix together flour, baking powder, and cinnamon. Set aside.
  3. In the bowl of a mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each. Add vanilla.
  4. With the mixer on medium low, add flour and milk alternately, starting and ending with flour mixture and scraping the bowl as needed. Fill muffin tins 2/3 full.
  5. Bake for about 15 minutes or until center of cupcakes spring back when lightly touched. Remove from oven and let cool completely on a wire rack.
To Assemble Cupcakes:
  1. Using a small knife, cut the center out of each cupcake and fill to overflowing with apple filling. Right before serving, prepare and top with cinnamon whipped cream.
For the Cinnamon Whipped Cream:
  1. In a chilled metal mixing bowl, whip cold cream, powdered sugar, and cinnamon on high speed with your mixer whisk attachment until stiff. Spoon or pipe onto cupcakes

recipe source here

shared at
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