Monday, September 13, 2010

Apple Cupcakes

Hope everyone had a great weekend.  The weather here was fabulous!  I love the crisp air and cooler temperatures of fall.  This weekend we went to a local apple orchard and picked apples!  We had a great time.

I came home with a whole peck of these beauties.

I waited all of an hour after getting home before heading to the kitchen to bake.  I had to turn these lovely apples in to these...

Apple Cupcakes

I found my inspiration at iheartcuppycakes.com.  She had made some adorable green apple cupcakes that I couldn't wait to try out in red, after all I had red apples.  I made my cupcakes with caramel buttercream.  I'll have that recipe up for you soon.

Start by cutting up the apples for the food processor.  I washed the apples well, removed the core, and sliced. 

Then I processed them until they were chunky sauce.  If you like to have bigger chunks of apple in your cake, feel free to keep it more chunky.

In a large bowl, combine 2 cups of your freshly made apple sauce with:
4 eggs
1 cup oil
1/2 cup apple juice or cider(we bought fresh cider at the orchard)
2 teaspoons vanilla

Next add your dry ingredients.  I didn't take pictures of all of these.  I thought you might get bored.  You know what baking soda looks like.
4 cups all-purpose flour
1 cup sugar
2 teaspoons ginger
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon salt

Stir until combined.

Pour batter into cupcake liners and bake at 350F for 20 minutes or until they pass the toothpick test.

When the cupcakes are cool, frost with caramel buttercream.  Form a gentle mound on top of the cupcake.  Roll the cupcake tops in red sugar.  You can even press an indentation into the top for the stem location.  I tried them with and without the indentation.  They look cute either way.

For the stems and leaves I decided to use fondant.  For the stems roll small pieces of brown fondant into short snakes and flatten one end.

For the leaves I started by rolling out a piece of green fondant.  Remember to use plenty of cornstarch to prevent sticking.  I didn't have a leaf cutter so I cut a daisy out instead.  I used a knife to separate the petals.

Then I took a veining tool and rolled it down each side of the leaf.  You can use the handle of a paint brush too.

I let them dry on a candy mold that I have to give them some curve.  My son came in the kitchen and thought I made pumpkins.  Hmmm...you could make these as pumpkin cupcakes too!  I'm thinking pumpkin cake, cream cheese frosting, and orange sugar.  I need to go back to the kitchen!

Stick one stem and a leaf in your apple and viola!

Enjoy!



--Frostine