Our potluck was for Thanksgiving since we're closed on the 26th, so of course I had to bring something in keeping with the theme. What did I bring? Apple pie cupcakes!!!!
Golden butter cupcakes with apple pie filling mixed in the batter, topped with Dutch apple jam and cinnamon vanilla bean buttercream.
I originally got the idea to do so when my baker friend Joyce sent me an awesome recipe for them. However, I only found out about the potluck the day before, so I tried to find a quicker recipe. The new recipe involved cake mix and canned apple pie filling, but turned out delicious nonetheless. The buttercream is the same as my staple buttercream, with the substitution of a real vanilla bean for the vanilla extract, and 1/4 teaspoon of cinnamon.
Everyone at work loved them, and I'm pretty sure it's most due to the fancy piping job. Don't get me wrong, they were scrumptious, but we basically had a table full of desserts and they wouldn't have stood out otherwise. All I did for the frosting was pipe a lattice pattern on the top with a small basket tip (Wilton #46) and then piped the wavy crust edge with a medium round tip (Wilton #7). Not too difficult, just time-consuming.
Alright, I have a few more pictures that I know you're waiting for.
I'll be making more of these for Thanksgiving dinner with David's family next week, but I'll only be uploading those pictures to facebook and flickr so I don't have basically a double post.
Next should be something Christmasey! We'll see!
Apple Pie Cupcakes (easy version)
- 1 box Golden Butter recipe cake mix
- 1 can apple pie filling (you may want to run a knife through it a few times since the apple slices are pretty large for cupcakes)
- 1 large egg
- 1/4 c. water
