After deliberating for several days over what kind of cupcakes to make for my father-in-law’s birthday party. I finally decided on these: Apple Cobbler Cupcakes. Since this celebration was the weekend before Halloween, it seemed logical to make a tie-in. Then I thought, well no, his birthday should be the main focus, but it is Fall so something with apples would be good. When you frost these with a caramel frosting, you get a riff on the traditional caramel apple—a Halloween treat. Makes perfect sense, yes? Everyone at the party thought so, and didn’t waste any time in making them disappear. In fact, I had to hold back the crowds so I could get a picture or two.:)
This recipe is supposed to make 12 cupcakes; that’s filling the baking cups nearly full. I felt they didn’t need to be that big since we also had Birthday cake and ice-cream for dessert. So I filled my cupcake tins (paper lined ) about half full and I got a total of 18 cupcakes. Once baked they came up to the tops of the liners. I topped them with a generous swirl of frosting, some orange colored sugar and a “gummy ” pumpkin for decoration.
APPLE COBBLER CUPCAKES
YIELD: 12 – 18 cupcakes
- 1 1/2 cups flour
- 1/1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ginger
- 1/2 cup ( 1 stick ) unsalted butter, at room temperature
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1/2 cup sour cream
- 1/4 teaspoon lemon extract
- 2 1/2 cups apples, roughly chopped
1. Preheat oven to 350 degrees. Line cupcakes tins with paper liners or grease lightly.
2. Whisk together the dry ingredients; flour through ginger.
3. Beat butter and sugars together in a large mixer bowl until light and fluffy.
4. Beat in eggs, sour cream, and lemon extract till well blended. Scrape down the bowl once or twice.
5. Mix in the flour mixture till well incorporated.
6. Fold in the apples.
7. Scoop into 12 – 18 cupcake liners.
8. Bake at 350 degrees for 23 minutes (18 cupcakes) or 25 minutes (12 cupcakes). A toothpick inserted into the center of one should come out clean.
9. Cool for a few minutes in their pans, then transfer to wire cooling racks to cool completely before frosting.
YIELD: Makes about 2 1/4 cups
- 1 cup packed brown sugar
- 1/2 cup butter
- 1/4 cup milk or light cream
- 1 teaspoon vanilla
- 2 1/2 – 3 cups confectionery sugar, sifted. It’s always best to sift your confectionery sugar for a silky smooth frosting.
1. In a saucepan, heat butter, brown sugar and milk. Bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat. Add vanilla. Cool to lukewarm.
2. Gradually beat in the confectionery sugar till you get a spreadable consistency. If you are piping on the frosting it needs to be a little stiffer to hold its shape.
3. Frost cupcakes and decorate as desired.
SOURCES: Cupcakes: The Cupcake Connection
Frosting: Luscious Bakeshop Favorites From Your own Kitchen, Shelly Kaldunski