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Caramel Apple Pie Cupcakes

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Caramel Apple Pie Cupcakes
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Caramel Apple Pie Cupcakes

Added by: on Oct 11th, 2011
The most amazing combination of apple pie and caramel cupcake! First you bake the crust in the bottom of the cupcake liners, add a little apple pie filling & top off with caramel cupcake, bake then add cream cheese frosting. HEAVEN!!
Rating:
5
Prep Time:
45 min
Cook Time:
50 min
Ready In:
1 h 35 min

Servings

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Original Recipe Yield: 32 servings (32 cupcakes)
 

Ingredients:

  • 2 boxes refrigerated pie crusts, softened as directed on box
  • 1 can apple pie filling, lightly chopped
  • 1/2 cup + 2 tablespoons unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 1/2 teaspoon kosher salt
  • * 1/3 cup caramel syrup (recipe below)
  • 1 egg, at room temperature
  • 1/4 cup apple sauce
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup milk, at room temperature
  • For the Caramel Syrup:
  • 2 cups sugar
  • 1/2 cup water
  • 1 cup water (to“stop” the caramelization process)
  • For the Cream Cheese Frosting:
  • 4 tablespoons butter
  • 12 oz cream cheese
  • * 1/2 cup Caramel Syrup (room temp)
  • 4 teaspoons vanilla extract
  • 2/3 cup confectioners sugar
Nutrition Facts
Caramel Apple Pie Cupcakes

Servings Per Recipe: 32

Amount Per Serving

Calories: 290

  • Total Fat: 12.8 g
  •     Saturated Fat: 6.8 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 31 mg
  • Sodium: 158.3 mg
  • Total Carbs: 42.2 g
  •     Dietary Fiber: 0.7 g
  •     Sugars: 26.4 g
  • Protein: 2.3 g
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Directions:

1

To make the Caramel Syrup - In a small saucepan, mix together water and sugar. Brush down any stray sugar crystals from the sides of the pot.

2

Turn on heat to highest flame. Cook until smoking slightly, and the mixture has turned a dark amber. When color is achieved, very carefully pour in one cup of water. This will cause a lot of smoke, spewing boiling sugar so be careful, wear long sleeves, make sure you have some space to jump back (it happens ).

3

Whisk over medium heat until it has reduced slightly. To test if it’s done, get a little on a spoon, (let it cool down slightly – if not you will most definitely burn your fingers) if it feels sticky between your fingers you’re good to go. Remove from heat and let it cool to room temperature.

4

To make the Cupcakes – Heat oven to 450°F. Remove pie crusts from pouches and unroll on a work surface. Cut 2 1/4-inch rounds from each crust (about 8 per crust). Place liners in your muffin tin and firmly press 1 round in bottom and up the sides of each of liner. Bake for 5 minutes.

5

Reduce oven temperature to 350°F. Divide apple pie filling evenly among pastry-lined muffin cups.

6

In the bowl of a stand mixer cream the butter until smooth. Add sugar and salt & cream until light and fluffy.

7

Slowly pour room temperature caramel syrup into the bowl. Once thoroughly combined increase speed. Add the egg, apple sauce & vanilla extract one at a time, mixing well after each addition. Scrape down the bowl and beat the mixture until uniform.

8

In a separate bowl combine the flour and baking powder. Turn the mixer to its lowest speed, add 1/3 of the dry ingredients. Once that is incorporated, slowly add 1/2 of the milk. Add another 1/3 of the dry ingredients, then the rest of the milk and finish it off with the last of the dry ingredients. Remove from the mixing stand and finish combining with a spatula until uniform.

9

Spoon the batter over the apple pie filling. Place in the oven for 30 minutes, rotate and let cook another 15-20. (This may vary for different ovens – mine is minuscule and electric.) Bake until a tooth pick in the middle comes out fairly clean, you may have a couple of crumbs due to the sticky apple pie filling (the tops of the cupcakes will begin to brown slightly). Remove from the oven and let cool for 5 minutes then remove from the pan and let cool completely on a rack before icing.

10

To make the icing: Cream butter, cream cheese, Caramel Syrup and vanilla until light and fluffy. Slowly add the confectioners sugar, beat until well combined & fluffy.

11

Ice cupcakes with pastry bag & desired tip. Drizzle with leftover Caramel Syrup. Enjoy!

Cooks' note:
It's a cupcake on top of a pie, or pie bottomed cupcake. :)

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Ratings & Reviews:

Mommy_loves_to_cook

Mommy_loves_to_cook

By: Mommy_loves_to_cook on Dec 12th, 2011
Rating:
0

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