Saturday, October 15, 2011

Fall Cupcakes!

Hello! I have like 4 recipes backed up on the "burner". Time to get going! I just made these cupcakes yesterday, but I couldn't wait to share them!! They are too cute, and too yummy! 

Any fall get together is the perfect time to make these! They are individual size... cupcakes... so everyone loves that... and they are pumpkin & apple pie inspired! 

Umm... ya!! Totally cute too!!

Which one shall we start with?!?! 

I vote for Apple Pie Cupcakes, k? Ok.

Apple Pie Cupcakes
For cupcakes:
3 cups sifted cake flour
1 tbsp. baking powder
½ tsp. salt
1 cup unsalted butter, at room temperature
2 cups sugar
4 eggs
1 ½ tsp. vanilla extract
1 cup milk

For the apple filling:
2 tbsp. butter
2 tsp. cinnamon
2-3 tbsp. sugar
3 large Granny Smith apples, peeled, cored and diced

For Cinnamon Buttercream Frosting
1 cup unsalted butter at room temperature
6 to 8 cups confectioners’ sugar, sifted
1/2 cup milk
2 teaspoons vanilla extract
up to 1 tablespoon cinnamon

In a medium bowl, sift cake flour, baking powder and salt. With an electric mixer, cream butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in eggs one at a time, mixing well and scraping down the sides of bowl after each addition. Add vanilla extract; mix well to combine. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Stir until just combined.

Divide batter evenly among 24 cupcake liners, filling about 2/3-3/4 full. Bake at 350 until golden; about 18 to 22 minutes. Remove from oven; cool for 5 minutes in pans. Transfer to wire racks; cool completely.

Apple filling: heat butter in medium skillet over medium-high heat. Add cinnamon and sugar; cook for a minute, until mixture begins to bubble. Lower heat to medium; stir in the apples. Mix well. Cook until apples are somewhat tender, about 10 minutes. Remove from heat and let cool.

While apple mixture cools, use cone method (see below) to remove a chunk from center of each cupcake, leave a rim around the top of cupcake. Fill holes with cooled apple mixture. 
See? Use a knife to cut out a cone, then fill with the delicious apple filling.

Beat butter in a stand mixer until smooth.  Add 4-5 cups confectioners' sugar, milk and vanilla.  Beat until sugar disappears.  Add more sugar, by 1/2 cups, until desired consistency is reached. Beat in cinnamon.
These were delicious. My frosting was a little sloppy. But I realized later I didn't add the whole 7-8 cups of sugar. I didn't read the directions... which started by adding 4-5 cups, and more later. I only added 4-5 cups. Oops. They were still great! Just a little sloppy.
Ok, yum!

Now, let's get to the Pumpkin Pie Cupcakes!!

These earned Aaron's highest regard... "I think these are the best cupcakes you've ever made!" Woo hoo! 

Pumpkin Pie Cupcakes
For the cupcakes:
1 3/4 cups cake flour
1 cups sugar
1/2 tbsn. baking powder
1/4 tsp. salt
1/2 cup or 1 stick unsalted butter, diced, at room temperature
1/2 cup milk, divided
2 large eggs
1 large egg white
1 tsp. vanilla
1 tsp. cinnamon

For the graham cracker crust:
3/4 cup graham cracker crumbs
2 tbsn. light brown sugar
3 tbsn. unsalted butter, melted

For the pumpkin pie frosting:
2 large eggs, beaten
1 can (16 oz.) pureed pumpkin
2 tbsn. molasses
3/4 cup brown sugar, packed
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 tbsn. flour
1 can (12 oz.) evaporated milk

The "frosting" should be made first as it takes the longest to bake and needs to cool before using. Preheat the oven to 425 F. In a medium bowl, mix together all the filling ingredients until well combined. Pour the filling into a 9-inch round pan. Bake for 15 minutes, then reduce to 350 F and continue cooking for 45 minutes or until a toothpick inserted into the center of the filling comes out clean. Let cool completely before using.

To make the cupcakes, preheat the oven to 350 F. Line a cupcake pan with liners, set aside. Sift together the flour, sugar, baking powder, salt and cinnamon into the bowl of a stand mixer fitted with the whisk attachment. Add the butter and 1/4 cup of milk. Mix on medium speed until smooth, about 4 minutes, scraping down the sides of the bowl with a rubber spatula as needed. In another bowl, blend the eggs, egg white, remaining 1/4 cup milk and vanilla. Add to the batter in 3 additions, mixing for 2 minutes on medium speed after each addition. Scrape down the sides of the bowl in between additions. Set aside.

To make the crust, combine the graham cracker crumbs, sugar and butter in a medium bowl and mix well. Add 1 tbsn. of the mixture into the bottom of each cupcake liner and bake for 5 minutes until the graham crackers are golden. Remove from the oven then fill about 1/2 full with the cake batter. Bake for 15 - 20 minutes or until an inserted toothpick comes out clean. Cool completely. To frost, scoop the pumpkin pie "frosting" into a piping bag and pipe onto the cupcakes.

Yum!!! Do you see all the layers? Graham cracker crust on the bottom, cake and pie filling for frosting! ! ! ! ! Omg. 

You wanna know an easy tip for frosting cupcakes without a piping bag or tip? It's what I always do. Put your frosting in a large Ziploc bag and cut off a corner. Hold the open end in the center of cupcake and squeeze out frosting until it reaches the ends of cupcake... ta da! Nice and evenly distributed... every time! 

Ok, so how about some before and after photos?


Yep. We devoured them! Enjoy!!!!!!!!!!

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