Tuesday, September 24, 2013

Red Hot Apple Cupcakes



When we decided to throw a little beginning of Fall BBQ, I knew I had to make some cupcakes. Anyone who knows me, knows that I always bake something if I have guests over. I wanted to make a Fall inspired cupcake, and asked my husband what made him think of this time of year. He said that when he was a boy, his Grandmother used to cut apples into slices, melt down Red Hot candies, and dip the apple slices into the spicy syrup. Brilliant! I had my inspiration. Here's how I made them...





CUPCAKE

1 cup (2 sticks) unsalted butter, at room temperature
1 cup brown sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup sour cream
1 large baking apple, peeled, cored, and finely chopped (about 1 cup) 
 ***
Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners.

Using a mixer, cream the butter and brown sugar together until fluffy. Add eggs, one at a time and vanilla extract, beating until smooth.

Combine the flour, nutmeg, baking soda and salt in a medium bowl. Add half the flour mixture to the creamed butter, then add the sour cream, and then the rest of the flour. Beat until well combined, taking care not to over mix. Gently fold in the chopped apples.

Divide batter between prepared muffin tins, filling them 1/2 way full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.



(Adapted from Apple Cupcakes from Food Network)


APPLE FILLING

1 large baking apple, peeled, cored, and finely chopped (about 1 cup) 
1/2 cup sugar
1/4 tsp cinnamon
Juice from 1 lemon

***

Place diced apples in a medium sauce pan. Toss apples with sugar and cinnamon. Add lemon juice and cook over medium heat until apples become soft and a juices become syrupy.

Use a corer to scoop out centers of prepare cupcakes. Spoon a small amount of filling into each cupcake.



RED HOT BUTTERCREAM

1 box of Red Hot candies
1cup water
1 cup salted butter (2 sticks), softened
4 cups confectioner's sugar, sifted
3-5 tablespoons heavy cream
***
In a medium sauce pan, add box of Red Hot candies and cup of water. Cook over high heat, stirring constantly, until candies dissolve and turn into a syrup. Set aside and let cool.
 Using a mixer, beat softened butter on medium speed for about 3 minutes. Add sifted confectioner's sugar and stir on low until incorporated. Add cooled Red Hot syrup and 3 tablespoons of heavy cream. Beat on medium-high for 3 minutes, stopping to scrape the sides once or twice.
If a thinner frosting is desired, add additional heavy cream 1 tablespoon at a time until desired consistency is reached.
To thicken, add more powdered sugar.

Use piping bag to decoratively ice each prepared cupcake.
 


I hope you love these!

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