Saturday, November 21, 2009

Apple Pie Cupcakes

Hey y'all! It's been a while since I've posted, hasn't it? Well, we had another potluck at work so I now have new cupcakes to share!

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
Preheat oven to 375 degrees. Mix all ingredients in a large bowl. Pour into lined muffin tin. Bake for 10-20 minutes, depending on what size tin you use. Makes 12-18 cupcakes.





11 comments:

  1. What did you think of these without any oil or butter and w/ only one egg? Were they still plenty moist? I am considering these for a wedding :)

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  2. They were very moist. The pie filling has enough moisture in it for the cakes, just remember to run a knife through the apple slices a few times so they're not so huge. I would love to know how they turn out if you do make them for the wedding! Keep me posted!

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  3. Awesome! I've already made the jam, and you've sold me on the cupcakes :) Thank you so much!

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  4. awesome idea! I'm thinking of doing something like this for my pot-luck at work also. Is that jam on top of the cupcake?

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  5. Yes it is! Just spread a thin layer over top of the cupcake, and pipe the lattice and crust on top of that. Let me know how they turn out if you decide to make them!

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  6. hey check out my cupcakes :] thanks for the inspiration :]

    http://onegirlcupcake.wordpress.com/2010/11/21/apple-pie-buttercream/

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  7. So you don't use any oil or anything?

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  8. Can i use fondont?

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  9. can i replace the apples with cherrys and make a cherry pie cupcake instead?

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  10. I'm confused!!. Do I follow the directions on the box of the cake mix? or do I just incorporate the list of ingredients to the cake mix?...

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    Replies
    1. Don't worry about reading the box at all, just follow the recipe posted above!

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