Day 106 – Apple Pie Cupcakes

14 Nov

I don’t know about where you all are, but here in NY it is delightfully wintery.  (Apparently fall isn’t over yet, but it feels like it today.)  So I figure, what better for that chill than a cupcake based on warm apple pie.   And I found these Apple Pie Cupcakes (recipe below from The Sweetest Brunch).  They just happen to be an adaptation of October’s Day 85 – Apple Pie Cupcake recipe.  Enjoy today’s book too: Thirteen Moons by Charles Frazier, right after the tip!

Now for some apple pie goodness!

Cupcake     Mini-cupcake

The cupcakes have an almost corn-muffin consistency. Dense and moist and just a little bit sticky.  They taste almost like a almond-vanilla flavor, but there is not almond in them. A very light, sweet flavor.

Apple-filled-cupcake     Mini-Apple-filled

I love a cinnamon-sugar apple. You get sweet with the spice and then the tart of the apple.

Cinnamon-Buttercream

The frosting is smooth but pretty thin. It is able to be piped, it’s just not as firm as most buttercreams.  I almost want the frosting to be a little sweeter. The cinnamon flavor is delightful, as usual, but it doesn’t bring out the sweetness in the frosting.

Apple-Pie-side     Mini-Apple-Pie-Cupcake

The balance is nice. The frosting and the apples go really well together, while the cake serves as the sort of palate for them.

Apple-Pie-Cupcake-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4.5 (the overflowing apples is the same, but the stars piped on takes it one step further.)
  • Ease of Making: 3.5 (exactly the same as the recipe it was based on)
  • TOTAL: 18.5

RECIPE

Apple Pie Cupcakes (recipe from The Sweetest Brunch)

For the cupcakes:

  • 125g unsalted butter or baking spread
  • 125g caster sugar
  • 2 eggs
  • 125g self-raising flour
  • ½ teasp vanilla extract
  • 2-3 tbsp milk

For the apple filling:

  • 2 tbsp. butter
  • 2 teasp. cinnamon
  • 2-3 tbsp. sugar
  • 4 green apples, that don’t go mushy when cooked and aren’t too sweet, like Granny Smiths, peeled, cored and diced into small pieces

For the icing:

  • 90g butter
  • ¼ teasp. vanilla essence
  • 1 cup icing sugar
  • 1tbsp milk
  • ½ teasp. cinnamon

For directions visit The Sweetest Brunch.

*Tomorrow: Maple Buttermilk Pancake Cupcakes*

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