RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2715
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| Recipe Name: |
Spiced Apple Pie Cupcakes with Caramel Buttercream Frosting |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2014-11-16
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| Course: |
Cupcakes |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
5 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
5 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.47
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat oven to 350 degrees. Prepare cupcake tray with liners. Set aside a small baking dish - approximately 8x8.
Peel, core and chop apples to 1/2-inch pieces. Toss with brown sugar and cinnamon to coat well. Add to baking dish, cover with foil and bake for 30 minutes.
In a large bowl or stand mixer, mix together the sugars, applesauce and vegetable oil. Mix in the egg and vanilla, followed by the remaining ingredients. Mix just until all ingredients are combined. Use a large cooke scoop to divide mixture among prepared liners, 1 large scoop per liner. Bake for 18 minutes or until a tooth pick inserted only has a few moist crumbs. Cool on a wire rack.
Prepare buttercream in a medium bowl or stand mixer. Cream butter/crisco and powdered sugar together. Mixture may become slightly crumbly, that's okay. Add vanilla, caramel syrup and heavy cream. Beat until smooth and spreadable consistency. Add additional heavy cream if needed.
When cupcakes are cooled completely, use a knife or cupcake corer to remove the center of the cupcake. Fill with apple pie filling, leaving 1/2-inch space at the top. Slice off the dome of the cored piece of cupcake, place over the apple pie filling.
Pipe or frost cupcakes as desired. Drizzle with additional caramel syrup. Serve or store in an airtight container. |
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| Nutrition per Serving: |
| Calories: |
410 |
Total Carbs: |
71.1 |
Net Carbs: |
69.9 |
| Cholesterol: |
46.2 |
Fat: |
13.1 |
Protein: |
2.59 |
| Fiber: |
1.18 |
Sodium: |
157.07 |
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