After seeing these cupcakes on the web, I had been planning to make them for almost a week, and when I finally found the time and had all of the ingredients, I discovered that I couldn’t find my muffin tin anywhere. I already had my butter softened and some of the ingredients measured out, so I decided to wing it and turn it into a cake. I’m not sure where I originally found the recipe but, this one comes from www.annieseats.wordpress.com. I halfed both the cupcake and vanilla buttercream recipes and made a single layer, 9-inch round cake. Of course I didn’t have proper timing for this size and type of pan, so I approximated. Cakes usually take a little longer than cupcakes, so when it had been in the oven for the amount of time that the cupcake recipe calls for, I peeked in to see how brown it was. I estimated that it needed another five or so minutes and I was right. So, here’s Annie’s recipe, with my adaptations inserted:
Apple Pie Cupcakes
Yield: 24 cupcakes
For the cupcakes:
3 cups sifted cake flour
1 tbsp. baking powder
½ tsp. salt
1 cup butter, at room temperature
2 cups sugar
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 (I used Cortland)
(I prepared this before the batter and kept it in the refrigerator until 1/2 an hour before I was ready to frost the cake)
To make the cupcakes, preheat the oven to 350°. Line two cupcake pans with paper liners.
(Instead of lining the cupcake pans, I lightly buttered and floured my cake pan)
In a medium bowl, sift together the cake flour, baking powder and salt.
In the bowl of an electric mixer, cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes.
Beat in the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Add the vanilla extract and mix well to combine.
Add in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Stir until just combined.
(By the way, my collection of baking equipment is non-existent and most of what I do have is terrible. So, I often have to improvise when it comes to this, as well. I use a whisk and a rubber spatula for all of the mixing and believe it or not, I measure all of my ingredients, wet and dry, in the same cup. Anything that calls for tsp. or tbsp., I measure in my hand. Please note that for my version I added some cinnamon to the dry ingredients, just because we love it.)
Divide the batter evenly among the cupcake liners, filling them about 2/3-3/4 full.
(I filled my prepared cake pan about 2/3 of the way up.)
Bake until golden and a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Remove from the oven and allow to cool for 5 minutes in the pans. Transfer to wire racks to cool completely.
To make the apple filling, heat the butter in a medium skillet over medium-high heat. Add the cinnamon and sugar and cook for a minute, until the mixture begins to bubble. Lower the heat to medium and stir in the apples.
Mix well. Cook until the apples are somewhat tender, about 10 minutes. Remove from heat and let cool.
While the apple mixture is cooling, use the cone method to remove a chunk from the center of each cupcake, making sure to leave a rim around the top of the cupcake. Fill the holes with the cooled apple mixture. To decorate, top each cupcake with a swirl of vanilla buttercream.
(Sorry. Initially, I wasn’t sure if the cone method would work on the cake so, I wasn’t going to do it but, at the last minute I decided to go for it, and forgot to get a pic. It worked. Just be sure not to cut too deep.)
Dan and I were both very impressed with the apple filling and the buttercream. I wasn’t totally pleased with the texture of the cake but, that was probably because I had to improvise on the measurements. Dan didn’t even notice anything about the texture so, it was probably just me picking it apart. Overall it was a really delicious fall treat…enjoy!
*Winn: I’m still gonna make you some cupcakes soon…don’t give up on me.*