I bet you thought I forgot, didn’t you? Well, truth be told, I didn’t forget but I did. The end of November snuck up on me like BAM! I’m here. It’s over. Neener neener neener. What the heck. I went to Orlando, I met a book deadline, Thanksgiving, and then WHAM! It was over. It was more so, I didn’t forget but I just ran out of time.
Okay, Nicole, what are you talking about? Haha… my Cupcake Challenge to myself. Remember that Food Network Magazine in January that started this whole thing? Well, it’s been lost many times. I’ve spilled crap on it. I’ve written all over it. But yet it still keeps coming back. Yey! I think I’m going to tear out those cupcake pages and put them in a book somewhere. If nothing else, for nostalgia purposes. Maybe to prove to myself that I was able to do it and surely I learned something about cupcakes, right?
I used homemade pie dough for the pie dough cookies. Let’s not even get started on that…. oy! Then I think it made them flakier than if we’d have used store-bought pie dough. Then I needed to make them 2″. I found a circle that was 2″, thank you new bottle of cinnamon lid. After I baked them, and put them on the cupcake, they needed to be bigger. But they were sure cute.
For the apple pie filling, it called for bourbon. I didn’t go looking to see if we had it. Turns out we did. Instead, the magazine said I could use water, so that’s where I started. I was on the phone with Dan, talking about our SCUBA blog and he made the comment I could use rum in place of the bourbon. I said, “we don’t have any of that either.” Then I glanced over where it would be sitting and saw a huge bottle of rum sitting there. When I walked over to the bottle, I found hubby’s sunglasses hanging out on a bottle of wine. He’s been looking for those sunglasses for a few weeks now… probably since Thanksgiving if I were to guess.
So the recipe called for 1 tbsp water and 1 tbsp bourbon. Then add additional water if necessary. I went with 2 tbsp water and 1 tbsp rum and it worked perfectly. Yey, lots of good came from that day moment… The moment of not knowing if I had bourbon and not looking to finally looking for the rum, all while talking on the phone with Dan.
So the cupcakes were good. A little messy, but very good. The next day, the pie dough cookies lost their crunch by sitting on the icing. They become soft. But still, very good all the way through! What weren’t we supposed to get into above? Well, I had frozen pie dough and thought I would defrost it quickly. So I put it in the microwave on defrost and wound up melting all the butter plus started cooking the dough. SIGH!
Apple Pie Cupcakes
Food Network Magazine January/February 2017 Page
For the filling:
For the cupcakes:
For the lattice crusts and frosting:
- Make the filling. Melt your butter in a saucepan over medium heat. Stir in peeled/diced apples, brown sugar, flour, rum, water, and cinnamon. Cook uncovered, stirring frequently until the apples are soft and the sauce is thick about 10 minutes. Add a splash more water if necessary to keep apples from sticking to the pan. Remove from heat and set aside.
- For the Cupcakes: Preheat the oven to 350˚F. Line muffin tin with 12 muffin liners. In a medium bowl whisk flour, cinnamon, baking powder, baking soda, and salt. Whisk in melted butter, granulated sugar, brown sugar, sour cream, eggs, and vanilla. Whisk until just combined.
- Divide the batter between the muffin tins until about 2/3’s full. Bake 12 minutes then remove from oven. Drop about 1 tbsp apple pie filling on top of each cupcake, then return to the oven and continue to cook until edges are golden about 8 more minutes. It’s okay if they still look a bit wet. Let cook 5 minutes in the muffin tin, then remove to wire rack to completely cool.
- Make the lattice pie dough cookies. Line a baking sheet with parchment paper. Unroll the pie dough onto a cutting board. Cut pie dough into strips 1/4-1/2″ and arrange in a lattice pattern. Then Use a 2-3 inch round cookie cutter to cut out 12 pie dough cookies. Place cookies on cookie sheet and brush with beaten egg. Sprinkle with coarse sugar. Bake 350˚F for about 15 minutes or until golden brown. Let cool completely on cookie sheet.
- For the Frosting: Beat the heavy cream, sour cream, and powdered sugar with a mixer on medium-high speed until stiff peaks form, about 5 minutes. Spread on cupcakes then top each with a lattice cookie.