Apple Filled Cupcakes with Butter Cream Frosting #Foodie Friday

What to do with 20 pounds of apples? Yes, we enjoyed apple picking so much that we are now overwhelmed with apples. We made an apple crisp, an apple compote, Marie- Helena's Apple Cake, Slow Cooker Kielbasa Sauerkraut and Apples, Apple Sage Chicken, and Slow Cooker Pork a la Normande... now what? The sack is still half full. 

My daughter the baker said, "Well, we still haven't made cupcakes." So here is my 11 year old's recipe for apple filled cupcakes. They were amazing and better than if I made them. She got the baking gene from her father.

Apple Filled Cupcakes with Butter Cream Frosting

by J. Balch

simplelivingandeating.com

Ingredients: 

Cake:

4 large eggs

1/3 cup whole milk

1 teaspoon vanilla extract

2 cups all purpose flour

1 1/2 cup sugar

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon of nutmeg

1 pinch of ground clove

3/4 teaspoon salt

2 sticks of softened unsalted butter 

Filling:

6 small apples peeled, cored, and cubed

1 1/2 teaspoon of lemon juice

1 tablespoon of butter

1/4 cup dark brown sugar

1 tablespoon of dark rum

1 pinch of salt

Frosting:

1 1/2 teaspoons vanilla extract

2 sticks of softened unsalted butter

3 1/2 cups of confectioners sugar

3 tablespoons of milk

1/2 teaspoon of Pumpkin Spice

Directions for Cake:

1) Place oven racks to middle position and preheat the oven to 350 degrees.

2) Line 2 cupcake trays with foil cupcake holders.

3) Beat the eggs, milk, vanilla, cinnamon and nutmeg in a small bowl.

4) Mix flour, sugar, baking powder and salt together in an electric mixer with the paddle attachment. 

5) Slowly add pieces of butter to the flour on low speed until the flour and butter combine and look clumpy.

6) Slowly add egg mixture to the flour/butter on medium high speed until it looks light and fluffy.

7) Pour batter into cupcake tins and bake for 15 to 20 minutes or until the cupcakes are golden brown and a toothpick comes out clean when you test them.

8) Remove baked cupcakes from pan and let them cool on a rack. Do not fill the cupcakes until they are completely cool.

Directions for Filling:

1) Mix the cubed apples with the lemon juice and salt.

2) Heat butter and the rum in a medium size sauce pan. When it is melted add the apples to the pan. 

3) Cover the apples with the brown sugar add stir until the sugar dissolves and the mixture starts to bubble. Cook until apples just start to soften. Don't over cook the apples will dissolve. Remove them from the heat when you are finished cooking them. 

4) Let the apple filling cool before you poke a hole in the center of the cupcake with either a very small cutter or a knife.  Put about 2 teaspoons of this mixture into the center of each cupcake using a teaspoon. 

Directions for Frosting:

1) Beat butter in an electric mixer with the paddle attachment until it is fluffy. 

2) Add the sugar to the butter slowly on low speed until it is smooth.

3) Add the milk on low to combine but increase the speed to medium to beat the frosting until it is fluffy.

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Simple Living and Eating

Remember to visit and follow my co-host Adelina at Home Maid Simple she has different features and a wealth of information about family and home care. 

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