"Pie" Cupcakes

We had our annual chili/pie cook off at church tonight.  And since I don't do real pies I went with what I know best...cupcakes!  I wanted to do something fall tasting and different from last years.  This is what I came up with.

Caramel Apple "Pie"
I got the recipe from Warningsugarygoodness.com

Ingredients for Vanilla cupcakes:

1 /2 cup buttermilk

1/2 cup whole milk

1 teaspoon vanilla extract

1 teaspoon baking soda

2 cups sugar  

4 eggs

3/4 cup vegetable oil

2 1/2 cups flour .13 oz.

1 1/4 teaspoon baking powder

*I thought this was too sweet so next time I make them I will add less sugar and maybe a little more flour.

* this makes 30 cupcakes

Directions

1.   In a bowl mix together buttermilk, milk, vanilla extract, and baking soda.   Set aside.

2.  Sift together flour and baking powder.  Set aside.

3.  Using a mixer on medium speed blend together eggs and sugar until blended.  Blend in oil.  Next add flour mixture and then milk mixture alternating beginning and ending with the flour mixture.  Blend thoroughly for about 3 minutes.  Fill  baking cups just over 1/2 full.   Scoop a dollop of apple pie filling into each baking cup.  Bake at 350 until just golden or until a toothpick inserted comes out clean. About 16 minutes.   Don’t over bake !

Apple Pie filling ingredients:

2 tablespoons lemon juice

4 cups water

4 Granny Smith apples – peeled, cored and sliced

2 tablespoons butter

1 cup brown sugar

1 teaspoon ground cinnamon

1 tablespoon cornstarch

1 tablespoon water

Directions

Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.

•  Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool. Set aside

Vanilla Buttercream frosting ingredients:

3 sticks of butter

1 teaspoon vanilla extract

3 1/2 cups powdered sugar 

 Directions:

Blend the butter and vanilla in a mixer at medium speed until soft and blended well, about 3 minutes.  Slowly add powdered sugar a little at a time on low-speed.   Once it is all in and mixed beat at high-speed until light and fluffy for about 4 minutes.  

*I used a lattice tip to add the "pie" lines on top of the cupcake.  I liked this idea better than piping since this cupcake was really sweet and didn't need a glob of frosting.  Once frosted I added cut apples as a garnish covered in lemon juice (to keep from browning) and cinnamon/sugar.

Next I drizzled store bought caramel on top. Even though we drizzled it on heavy it separated in dots. I tried making her homemade caramel but I did something wrong and burnt it.  I didn't have time to try again.

I wanted to do something that showed what flavor cupcakes these were and decided to add vinyl lettering to the plates.  Thanks Shan for helping me with this. You are the reason I thought of this in the first place.  You are so talented!

Pumpkin Pie Cupcakes
1 spice cake mix
1 cup sour cream
1 can (15 oz) pumpkin
1/4 cup oil
3 eggs

Mix until blended.  Bake 350 for about 20 minutes.
*Warning: these have a texture like pumpkin pie.  I kept baking them longer and the toothpick never came out clean and I almost burnt them.

Cinnamon Cream Cheese Frosting:
1 8 oz. package of cream cheese
1/4 cup butter, softened
1 tsp. vanilla
3 1/2 cups powdered sugar
3/4 to 1 tsp. ground cinnamon
Blend cream cheese, butter and vanilla.  Gradually add p. sugar. Add cinnamon.

I tried to decorate this like a pie too.  I used the leaf tip for the border and a star tip 1M for the star, then added the candied pecan.
I totally guessed on how to make the pecan but they turned out yummy.  I hope I can guess again.
I combined an egg white with a few drops of water then added the pecans in the bowl to coat them.
Next I combined some cinnamon, sugar and a little salt until it looked good then added my pecans to that bowl and tossed them until they were really coated.  I placed them on a greased sheet and put them in the oven at 275.  Every 5 minutes I turned them and then guessed when they were done.  Probably 20 minutes.
These would be fun to bring to Thanksgiving dinner.  And for anyone who really cares... I won first place!  Thanks Shan for all your help.  I couldn't have done them without you!

j