Friday, December 6, 2013

Taste of Fall Cupcake

Finally! You've all been waiting for a cupcake recipe and here it is. I've named it my Taste of Fall Cupcake. Simply put, it tastes like fall in your mouth and it's my very favorite cupcake!

To start out, the cake is a vanilla nutmeg flavor, followed by a cinnamon apple pie filling, and topped off with a nutmeg/clove cream cheese icing. Can anyone say "YUMMO"??? Seriously, I'll say it! YUMMO!!

First, let me say that I am not a professional baker nor do I claim to be. I haven't even mastered a from scratch recipe that I like. The ones that I've tried end up being too dry and taste like a muffin or cornbread - sickening (in my Macaulay Culkin voice care of the movie Home Alone)! I mainly use box cake mixes and zhoosh them up with my own ingredients and plenty of people seem to like them. You can easily adjust this recipe for a scratch recipe.

But for the sake of the hectic holiday season and a glorious cupcake that your guests will be begging the recipe for, I give you my Taste of Fall Cupcake!

1 box Pillsbury white cake mix (I always use Pillsbury - super moist & fluffy cupcakes)
1/2 tsp ground nutmeg
1 tsp vanilla extract
1 to 2 can(s) of apple pie filling
1 tbsp cinnamon (add less or more to your liking)

Cream Cheese Icing
2 - 8oz packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners sugar
1/2 tsp ground nutmeg
1 tsp vanilla extract
ground clove to dust on top of icing

Follow the instructions on the cake mix box to create the batter. Before whisking all the ingredients together, add the nutmeg and vanilla extract, then whisk. Fill your cupcake liners 2/3 full and bake in the oven on 350° for 20 minutes. I have lived in Florida and Oklahoma and many rentals so I've luckily not had trouble with temperature or timing.

While your cupcakes are baking, make the filling. In a medium size bowl empty one can of apple pie filling. You'll need to dice up the apples. I like to use kitchen scissors rather than a blender so apples don't become apple sauce. I want small diced up apples and small enough to fit through my decorating tip. After dicing, add cinnamon to your liking and mix.

Using a decorating bag and a round tip big enough for diced up apples to fit through, fill up your decorating bag and begin filling cupcakes when they've completely cooled.

Insert tip directly into center of cupcake and gently fill cupcake. You'll notice the cupcake expanding. Note: I do use a round tip because they pierce the cake nicely and keep cupcakes clean. Couplers and coupler rings are plastic and too wide so your cupcakes will become messy. I also keep a skewer near by in case I have to unclog apples getting stuck in tip. Be careful not to overfill your cupcakes. If they are too full, they may begin to crack open - epic fail! Overall, I'm happy with this process.

For the icing, cream together the cream cheese and butter in a medium bowl. Add the vanilla extract and nutmeg then gradually stir in the confectioners sugar. Cool the icing slightly to. This firms your icing a bit and makes icing prettier when piped. Using a star tip, ice cupcakes and dust ground clove on each. Keep refrigerated.

And voilĂ ! Taste of Fall Cupcakes!!!

I hope you enjoy my most favorite cupcake this holiday season - Taste of Fall!

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