Joanne's Kitchen: September 2020

Sorry for the lack of posts this month I have been busy and didn't get anything photographed to post. That part does take a bit of time which I just didn't have.

Also this recipe has been an interesting journey. I knew at the outset basically what I wanted to end result to be however, getting to the final recipe took more time than normal. Part of the problem was I was being very picky on this one. I had an idea and I really wanted to get exactly what I was picturing in my mind. So now I am on about the 8^th or so batch of these cupcakes in the last month and I have tweaked the recipe a bit every time (even this time LOL)

So what did I want that took so long, Imagine if an apple pie and a cake got together this is the love child that result from that union. The cake portion has a filling that is very much like an apple pie filling, the frosting had to be reminiscent of whipped cream (but hold up) and I wanted a touch of caramel also.

In the process of my experiments I have found my all time favorite frosting recipe which I am using a variant of today.

Let's start by talking about the filling. I tried several different apples and found for my taste the Gala was the best. You will want a cooking apple that will soften nicely and be just sweet enough. Also thickening the filling with a mixture of lemon juice and cornstarch gives the filling the best texture.

Do make the filling early in the day because these turn out best when the filling is at chilled a bit. Get at least down to room temperature or colder before making the cupcakes.

I am using one of my cake mixes that I have divided if you haven't seen that blog post here is a link so you can divide the standard box of mix to make small batches of cupcakes.

I stumbled on using the apple juice in place of the water on one of my tests of the recipe. I hadn't even planned to do it that day it was a thought that I had just as I started to mix my batch up that day and I love the result.

You will notice that my batter (and in the end my cupcakes) are more yellow than normal. That is because I was very lucky and received the gift of some farm fresh eggs from a co-worker. I have been loving using them.

When you portion out your cake batter under fill the cups a little from normal you need the extra room in there for the “pie filling”

Divide the “pie filling” as evenly as possible between your cupcakes and continue like normal to bake and cool.

Once the cupcakes have cooled we get to make the frosting and decorate them. Now, I know frosting isn't good for me but I love this recipe so much I think I could eat with a spoon. There will be more than you need to top these cupcakes but the extra keeps for several days in the fridge and is wonderful sandwiched between a couple of graham crackers.

You will need to set your cream cheese out to warm to room temperature early in the day. I usually do that while I am prepping the filling. You will need the kind of cream cheese that comes in the block for this recipe and it will beat up smooth so much easier and faster if it is at room temperature. The caramel sauce in the frosting was something I saw in a cake recipe I saw in a magazine last night so I decided to try it and wow, am I glad I did. So yummy and it puts this just over the top.

Because of the dairy in the frosting these will have to be kept in the fridge. And as a side note because of the filling and the frosting I find them much easier to eat with a fork than picking them up and taking bites.

I used some more of caramel sauce as a drizzle over the top. This looks so pretty but I would suggest doing it just before serving. I only did all the cupcakes because I wanted to take the picture of all of them drizzled.

Lastly I found some dried apple slices at the dollar store and they are really cute for presentation, again add them just as you are serving otherwise they will get soggy.

So I hope you enjoy this recipe as much as I do and as much as I enjoyed experimenting and getting it just the way I wanted it.

Apple Pie Cupcakes

for the filling:

1 Tablespoon butter

1 small Gala apple

1 Tablespoon packed brown sugar

¼ teaspoon Apple Pie Spice

pinch salt

1 Tablespoon lemon juice

2 teaspoons cornstarch

Peel and finely dice your apple.

Melt butter in a small saucepan and add the diced apple. Cook over medium high heat for 5 minutes (until the apple pieces soften) stir often.

Add the brown sugar, spice and salt and cook another 5 minutes stirring very often until tender. Turn heat to medium-low.

Combine the lemon juice with the cornstarch to create a slurry and add this mixture to the apple mixture and cook until the liquid bubbles and becomes thick.

Move to a container and place in the refrigerator until cooled.

Cupcakes:

⅓ of a box of yellow cake mix

⅓ cup apple juice

1 egg

3 ½ Tablespoons vegetable oil

Apple filling (above)

Start by preheating your oven to the temperature your box of cake mix calls for, mine was 350°F. Line your cupcake pan with paper liners or grease really well.

Combine the juice, egg, and oil in a mixing bowl and combine well.

Add the cake mix and beat for up to 90 seconds.

Portion into cupcake pan filling the cups a little less than you normally would. Divide the apple filling evenly between the cupcakes.

Bake according to instructions on your cake mix. Mine was baked at 350°F for about 20 minutes.

Cool in pan for 10 minutes then move to a cooling rack and cool completely.

Frosting:

3 ounces cream cheese (softened)

¼ cup caramel sauce (plus more for drizzling later if desired)

⅓ cup powdered sugar

¾ cup heavy whipping cream

¼ teaspoon vanilla extract

Place the cream cheese and caramel sauce in a medium bowl and beat at medium speed until smooth and combined. Add about half the powdered sugar and beat until smooth again.

Turn the mixer down to low and add the whipping cream slowly to the bowl. You will need to stop several times to scrape the bowl so that the mixture combines evenly.

Once all the cream has been added turn the mixer to high and beat until peaks form. Slowly add the remaining powdered sugar and whip until stiff peaks form.