Apple-tini

apple-tini
Originally uploaded by whimsicalbakery

A new cupcake challenge this month ~ Iron Cupcake Earth ~ flavour for November is "Apple" Thank you to I Heart Cuppiecakes for the inspiration.

We chose an Apple Cupcake with Cinnamon Buttercream Frosting.
Finished with green apple sprinkles and caramel drizzle.

I am competing to win the following prizes from our generous IronCupcake:Earth Prize Providers:

•The Demy™ by Key Ingredient
•Hello, Cupcake by Karen Tack & Alan Richardson
•Bella Cupcake Couture
•Cupcake Stackers by Gourmac
•The Cake Mix Doctor Returns! by Anne Byrne
•Beautiful Baking Liners by Vestli House
•Sweet Cuppin' Cakes Bakery & Cupcakey Supply

Please visit this website to vote for my cupcake entry: NO ONE PUTS CUPCAKE IN A CORNER
Voting will be open from November 27th 8pm to December 3rd at 12pm.

Apple Cupcakes ~ Food Network Kitchens

Prep Time: 40 min
Inactive Prep Time: 1 hr 0 min
Cook Time: 20 min
Serves: 24 cupcakes

Ingredients
For the cake:
1 cup (2 sticks) unsalted butter, at room temperature
1 cup vanilla sugar (see Cook's Note)
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 Gala or other baking apple, peeled, cored, and finely chopped (about 1 cup)
1/2 cup apple butter
Special equipment: 2 (12-cup) muffin pans

Directions
Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners.
Using a hand mixer or standing mixer, cream the butter and vanilla sugar together until fluffy, about 2 to 3 minutes. 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.
Put apple butter into a small pastry bag with an open tip Squeeze a small amount into the center of each cupcake. Continue cooling completely. Then frost with icing.


Cinnamon Buttercream Frosting
1/2 cup butter, room temperature
3 3/4 cups powdered sugar, sifted
3-4 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon cinnamon

1. Place butter in large bowl.
2. Beat on low 30 seconds.
3. Add sugar about a cup at a time, beating on low betweeneach addition.
4. Add 3 tablespoons milk, vanilla and cinnamon.
5. Beat on medium 1 minute.
6. Blend in up to 1 tablespoons of milk if frosting is too thick.