You did it! You made it through Thanksgiving! With any luck your body has starting working against the tryptophan and the cranberry sauce that's coursing through your veins, and you can finally sit down and read something without falling asleep. I'm so proud of you.
This post is a special one because it's our first (say it in the Oprah voice) travel edition post! Yeah, I'd Bake That packed up (which is an understatement I will explain later) and hit the road to a bigger and better kitchen!
Last week I committed to making these apple pie cupcakes, and hit the grocery store to pick up some supplies. I thought I was being responsible, picking everything up ahead of time so I wouldn't have to run out when we got to Jersey. I was even going to measure out everything I was bringing from home, pack my icing gun and the new cupcake corer I had yet to use. It was a nice thought.
We were 5 traffic miles and 45 minutes away from the house when I realized that I forgot everything. EVERYTHING. Not only did I forget to bring all of the supplies, I had completely neglected to pack any of it. So when we got to Jersey I called myself an idiot the appropriate amount of times and went back to the grocery store.
These cupcakes were fun to make because I actually had counter space to work with. Real counter space. When I'm in my own kitchen I use the top of my dog's crate as part of my work space (which enables me to act like I'm a guest on a talk show, pulling out the ingredients or finished product from down below) but it's not ideal. In the Jersey kitchen (which I'll so fondly refer to it) I could move around and actually do things. So much room for activities!
This recipe is extremely easy. The actual cupcake parts tastes more like an apple bread than a sweet cupcake. The insides are filled with apple pie filling, and the icing is a light whipped creme icing that makes the whole cupcake taste like a real apple pie. I would HIGHLY suggest them, and they're perfect for the upcoming holidays.
Apple Pie Cupcakes with Caramel Icing
Ingredients
Cupcakes:
1 cup of milk
1 stick of butter
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 pinch of nutmeg
1 pinch of ginger
1/2 teaspoon salt
4 large eggs
1 1/2 cups sugar
1 teaspoon vanilla
Filling: 2 cups of apple pie filling
Frosting:
2 cups heavy cream
3 to 4 tablespoons powdered sugar
1/2 cup caramel sauce
1. Preheat oven to 350. Put your cupcake liners in
2. Heat milk and butter in small saucepan or in microwave until butter melts
3. In medium bowl, whisk flour, baking powder cinnamon and salt together
4. In separate bowl, beat eggs and sugar until really thick for about 5 minutes. Add dry ingredients and mix until incorporated
5. Add the milk and vanilla mixture and mix until blended
6. Put batter in cupcake tins about 1/4 full
7. Bake 16-18 minutes. Cool in pans for 5 minutes and then move cupcakes to racks to cool.
8. When cool, use corer or knife to scoop out a hole in the center of the cupcake. Fill the hole with apple pie filling.
For the icing: Beat whipping creme and powdered sugar until thick.
Then you just have to drizzle caramel sauce over them!
Final products:
At the end of the day, I had a full batch of Apple Pie Cupcakes and a full batch of Red Velvet. I hadn't intended on making the red velvet ones, but I figured since I had the room and I was already buying the ingredients again I might as well. Red velvet is a post for another day!
If you were at the party and tried the cupcakes, leave a comment here and let me know what you thought!
Source: Just Putzing Around the Kitchen
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