Sunday, October 21, 2007

Apple Pie Cupcake

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Bloggers Cheryl of Cupcake Bakeshop and Garrett of Vanilla Garlic are hosting a second cupcake round-up event. I submitted my chocolate espresso cupcakes for the previous round-up back in January. To keep us cupcakers focused, Garrett and Cheryl have chosen the theme of "Re-Invention" for this round-up. Both bloggers are cupcake masters and they re-invent and re-interpret classic desserts into cupcake form on a regular basis. They also love the bounty of autumn and suggested that we should take advantage of the seasonal produce.

Like I do with most blog events I was running late. I had a lot of ideas for re-inventing a fall favorite into a cupcake, but the deadline was approaching fast and I had no time (or desire) to make a trip to the market. So I decided to make the apple pie cupcakes from the cupcake feature in an old issue of Donna Hay Magazine. I had all the ingredients I needed for my cupcakes.

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Even though this is not an original recipe of my own, I hope it still qualifies for the round-up. I made some minor adjustments to the original Donna Hay recipe as well as adding cinnamon and lemon zest to the cupcake batter since a touch of cinnamon and lemon go so well with apples. Topping the cupcakes with sautéed apples before baking was a great idea (thanks Donna!). I considered increasing the apple-ness by adding chopped or grated apples directly into the cupcake batter but I felt that would've made it more like a muffin instead of a cupcake. If you like cinnamon, you'll love the frosting. If you're not a fan, then just decrease or omit the cinnamon.

To make the cupcake more "pie" like, I wanted to top the frosting with a little wedge of baked pie crust as an accent. I was sure that I had scraps of pie dough saved in my freezer for just an occasion. It would've been the perfect finishing touch, but sadly I was mistaken and no pie dough was to be found. Nevertheless, even without the crust accent, the cupcake is still reminiscent of apple pie.

applepiecupcake_steps

Apple Pie Cupcakes
(adapted from Donna Hay Magazine #27)
(makes 24 cupcakes)


Cupcakes
2 1/4 all purpose flour
2 1/4 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
9 ounces (2 sticks plus 2 tbsp) unsalted butter, softened at room temp
1 1/2 cups granulated sugar
4 large eggs
1/2 tsp pure vanilla extract
1/2 tsp finely grated lemon or orange zest
1 cup (8 fluid ounces) whole milk

Apple Topping
3 tbsp (40 g) unsalted butter
1/3 cup granulated sugar
3 granny smith apples, peeled, cored and thinly sliced

Cinnamon Frosting
12 ounces (3 sticks / 340g) unsalted butter, softened at room temp
1 1/2 cups confectioner's sugar
1/2 tsp ground cinnamon

To cook the apples
Place butter and sugar in a large fry pan over low-medium heat. Stir to dissolve sugar. Add apple slices and cook for 8-10 minutes or until apples are lightly caramelized. Remove apples from pan and let cool completely.

To make the cupcakes
Preheat oven to 325F. Line 24 4-fl-oz-capacity muffin wells with paper liners.

Sift together flour, baking powder, cinnamon and salt. Set aside dry ingredients.

In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides if the bowl occasionally. Beat in the vanilla and grated zest.

On low speed, add the flour mixture and mix until flour is barely incorporated. Add the milk and mix until just smooth.

Divide the batter among lined muffin wells, filling each well about 2/3 full. Top with the apples.

Bake at 325F until a cake tested comes out clean, about 15-20 minutes. Remove from pan and cool cupcakes on cooling racks. Make sure cupcakes are completely cooled before frosting.

To frost the cupcakes
In the bowl of a stand mixer, beat the butter until light and fluffy, about 3 minutes. Add the confectioner's sugar and cinnamon and beat for another 5 minutes until light and fluffy. Frost the cupcakes with an icing spatula or piping bag. Optional: Lightly dust frosted cupcakes with 2-3 tsp ground cinnamon.

applepiecupcake_top

On a side note, Donna Hay Magazine is a gorgeous glossy and has a clean, elegant aesthetic which I absolutely adore. Since the magazine is Australian based, it's a bit pricey to purchase here in the U.S. (one issue is $10), but I had a Borders bookstore gift card and decided to splurge a little.

43 comments:

Manggy said...

Beautiful, Mary. Donna Hay magazine is even more expensive than $10 here in the Philippines :p Stupid import taxes!

MyKitchenInHalfCups said...

Now I like that Mary. And I'll keep all the cinnamon!

veron said...

Mary -this sounds like my kind of cupcake and the cinammon frosting just makes it so like apple pie!

gigi said...

Mary~ What a perfect autumn cupcake!

Amy said...

What a great take on a classic! These are beautiful!

Nan said...

Yummmm. These look delicious and so great for fall!

Patricia Scarpin said...

I love this idea, Mary.
And I have subscribed to DH magazine, too, even though our money here in Brazil is quite weak compared to dollars - it is so worth the sacrifice! :)

Cheryl said...

Beautiful job on that cupcake. I so love me some cinnamon frosting.

ovenhaven said...

Those look really great, Mary! I can almost smell the cinnamon :P

Deborah said...

Wow - these look and sound amazing!

Sara said...

Those look amazing! Her magazines are expensive here too. I've never tried a recipe of hers.

Tarah said...

Omg! I've been looking for a good recipe to use apples with. I was given Apples from South Carolina, and I've been looking for a good apple recipe to use! I think I just found it!!

Thanks for the recipe!!

Sara Chatfield said...

Mmm, these look fabulous! I agree with you on the Donna Hay magazines...I always salivate over them at the grocery store, but they're *so* expensive--I've seen them up to $15 for some of the special issues! It's too bad they can't put out an American edition or something.

Claire said...

Oooo...these look SO good!

Cookie baker Lynn said...

Gorgeous cupcakes. They are a wonderful, personal-sized reinvention of apple pie.

Tartelette said...

Great job with re-inventing the apple pie! That cinnamon frosting is just dreamy...

Anita said...

Great intrepretation of apple pie! I love DH too, I always drool over her books!

Brilynn said...

I missed out on this event but love the reinvention idea. Your cupcakes look fantastic!

ChefSara said...

I will have to try that. Hubby LOVES apple pie!!!

Clumsy Cook said...

I have to try these... I love apple pie, but more importantly, love anything that has to do with baked apples (I'm slightly allergic to raw apples, so I bake them a lot). Thanks for the recipe!!!

Emily said...

I go every year to a friends house for Thanksgiving. Her mom always makes non typically Thanksgiving feast. I think I should make these for dessert this year!! yummy!

Elisabeth said...

These look REALLY good, and I have a box of apples in my basement I need to use up! Thanks for posting this recipe!

Melissa DiStefano said...

I made them this weekend! You so inpired me! I think I well over filled the cup cake wrapper, so they over-flowed a bit - but other than that, they were quite delicious! I bit more like a ciniminny bread with apples than a cupcake, but SO beautiful and quite yummy!

So if you do make these, don't be tempted to overfill the cup!

Frapp said...

These looked absolutely delicious, but they didn't turn out so well for me =( I don't know whether I mis-measured one of the ingredients or something but the mixture was very runny and sloppy, and when they came out they were very greasy little cakes that sunk straight after taking out of the oven. I definitely did the right time! But they still taste delicious, especially with the cinnamon icing, so they didn't go completely to waste! I'll just have to hide the recipe so nobody sees what they were supposed to look like...

Kaelyn said...

Thx for sharing the recipe.. I tried it for this weekend, the outside looked and tasted ok, especially the caramelized apple but inside the cake, the batter seemed not rise and dry out but moisture and gluey .. I am wondering whether becuz I baked them at too high temperature (375F instead of 325F) so the part inside wasn't baked for enuf time .. may try again another time..

Kristen said...

This is a fantastic looking cupcake! Mmmmm!

Tanya said...

This looks fabulous. I'm getting a little tired of buttercream, though, do you think it would work with whipped cream instead?
Thanks!

m said...

Hi! i just tried this receipe with the following changes: butter 225gm, sugar 3/4 cup, milk 3/4 cup and oven temperature at 180deg Celsius. and they turned out quite good, quite fluffy and moist. havent seen any collapsing yet. but then i did have to bake them a lot longer, almost 40+ minutes in order to get them looking a tad golden! otherwise they were very palefaced & uncooked looking. thanks for the receipe.

Marcia said...

Absolutely lovely!

justcallmemom said...

I loved this! I actually had to create this beauty once I saw it. I made a dozen cupcakes and actually made a cake out of it as well. The cinnamon buttercream was nice but a few of my tasters preferred it as is.

susan said...

i love donna hay, but it throws me because the seasons are inverted, and i dont want to make summer fresh salads in the dead of winter.
anyone else feel this way?

Ellie said...

These look delicious, we are having a charity tea party at work next week so I will be attempting to make these over the weekend!

Nina said...

I had made these for pi day yesterday and everyone who I gave it to LOVED them.

aubsent-from-tx said...

Thanks so much! I made a mash up of your recipe and the Apple Crumb Cupcake from Airy Fairy. I used your cupcake with the sauted apple topping. Then frosted it with your cinnamon frosting and topped it with a baked crumb topping. So delicious!! Got rave reviews from my friend who came over to watch Bachelor. Thank you!

Mary said...

Aubsent-from-tx: Glad you liked it! :)

Angelic Arena said...

A M A Z I N G !
My Family loves these cupcakes!! They always ask if I'm making these hahaha :p

MaRaJ1 said...

Thanks for the recipe- I'm making these for my son's thanksgiving party at school tomorrow- wish me luck!

nexium said...

I want have to know more and more, on your blog just interesting and useful information.

Anonymous said...

Thanks for the recipe!! They turned out great!!! Even the frosting was delicous and easily made pretty designs.

Carpoolqueen (formerly known as Beth) said...

Sounds Great, but I have a question. the frosting was sticks butter and 1 1/2 cup sugar? I've never seen a sugar/butter ratio like that. Does it come out greasy? Usually, I would think more sugar to that much butter. Yes? No? Otherwise, I've got to find the gluten free flour equivalent but am soooo doing this.

Carpoolqueen (formerly known as Beth) said...

Oops! 3 sticks butter/1 1/2 cup sugar.

Alpineberry Mary said...

Carpoolqueen - Yes, the ratio is correct. It's a softer frosting than the typical American style buttercream. Mine did not turn out greasy at all. It was very light and fluffy.

Anonymous said...

My icing turned out tasting like sweet cinnamon butter - not bad, but not buttercream. I would definitely change the ratios next time and use more sugar.