#45 You Are The Apple of My Eye Cupcakes

Now these are not your average cupcakes!!!! I had a chance to make these delightful cuppy's for a co-worker's back to school theme birthday. I  was also thinking these would be perfect for a snow white themed party too. So if you've got some time, patents and lots of extra doughnuts then bake up some of your favorite cupcakes and whip up some red frosting and and give them a shot.

You Are the Apple of My Eye Cupcakes

Get a a box of mini and regular sized doughnuts and just play around with them. The best tip I can give is to make sure the cupcakes are FIRM before covering up the doughnuts with frosting. If you don't they will start pulling away when you go to dip them in the sprinkles.


The Goods
12 cupcakes baked in red liners. I used my favorite chocolate cupcake recipe which I also used for the marshmallow turkey cupcakes.
4 cups of red frosting I used Martha Stewart's Vanilla Buttercream and added some red gel food coloring
12 cake doughnuts I used regular size and cut them down to fit on the top of the cupcake. You don't want the doughnut hanging over the side of the cupcake.
Red sprinkles
12 tootsie rolls
12 green sweetish fish


The How To
After the cupcakes have had a chance to completely cool grab your red frosting and put a layer across the top this will act like the "glue" for the doughnuts.




Now if you've got some mini doughnuts just cut off about 1/2in off the bottom and place them on top of the doughnut. If you have regular sized ones like me then you will have to cut them down so none of the doughnut is hanging off the top of the cupcake.

This is what your cupcake should NOT look like.

Arron is cutting them down...

Perfect!

 Now that you have the doughnuts situated place cupcakes in the freezer for at least 20mins. You will want the them firm to the touch. After they have had enough freezer time start frosting. You might have to add a little extra frosting wound the top to add some depth to the center. Work fast because they will be top heavy and the doughnut might start pulling away.

This was my first attempt with the over sized doughnut. Definitely too much hanging off the sides and doesn't look much like an apple.

They should have a nice dome appearance to them.

Make sure to smooth out the surface. Apples don't have lumpy spots!

Looking good!

After you have your cupcake frosted the way you want it add the red sprinkles. I spooned some on top then rolled the sides in a shallow bowl.

  

Once you have all the cupcakes covered cut down and shape the tootsie rolls into steams. After you get you're steams how you want them place them in the dimple on the top of the apple. Add the sweetish fish tail down.


Chopping down the tootsie rolls.

All steams and leaves added.



Now you've got a bushel of apples!!!


Since my batter made more than 12 cupcakes this gave me the perfect excused to get my favorite Easter candy and make some pre-Easter cupcakes!

Of course I had test out the normal size eggs too!

Super yummy but next time I will add the eggs half way through the bake time. Maybe this will prevent them from sinking to the bottom.

Added the "grass".

The perfect Easter Cupcakes!!!!

If your not feeling the marshmallows you can always check out my store for some Easter inspiration!!

Marshmallowless Bunny Cupcake Toppers

Up Next...

Chai Tea Cupcakes

#18 Apple Chunk Cupcakes

When I was reading one of my favorite blogs cupcake project, I came across this recipe. I loved the huge chunks of apples and getting another excuse to use pumpkin pie as the frosting. After the chocolate overload from the last recipe I couldn't wait to get to the store and buy some tasty apples. I went with the honey crisp. If you haven't had one they are very flavorful and juicy. But I would have to say this by far wasn't one of my favorites. It seemed like the overall flavor of the cupcake was lacking something.... So give these a try  and as I see it anything is worth the effort if you get to use pumpkin pie!!!!


Apple Chunk Cupcakes (courtesy of Cupcake Project)
Go big or go home!! No little apple chunks here!!

The Goods
1 1/2 cups flour (I substituted the half cup with cake flour)
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 cup unsalted butter, room temp
3/4 cup brown sugar
1/4cup sugar
2 eggs
1/2cup sour cream
1/4 teaspoon lemon extract
2 1/2 cups apple, roughly chopped and loosely packed

Took 2 apples to make the 2 1/2 cups

The How To
(sorry for my lack of pictures....)
Whisk flour, baking powder, baking soda, and ginger and set aside (I also sifted my flour too). Beat butter and sugars in a large bowl until light and fluffy. Beat in eggs, sour cream, and lemon extract until blended. Mix in flour. Then fold in apple chunks.

Look at all that apple!!

Divide batter evenly among 12 cupcake liners. Pretty much fill them almost full you should have too much batter left over.

Bake at 350 degrees for about 25mins or until toothpick comes out clean

Then I decided to use the pumpkin pie frosting from the chocolate pumpkin cupcakes.

Next time I think I will try out a cream cheese frosting... Maybe cinnamon or even something with a little lemon flavor.

Up Next...
National Vanilla Cupcake Day!!!

#11 Apple Cider Cupcakes

After being in Vegas for 5 days and getting married (10/10/10 baby!!) I'm going through major cupcake withdrawals!!! Before I left for vacation I went to the festival of farms which are local farms of Skagit County getting together and creating an educational family friendly environment. There are lots of actives such as tours of the farms, food sampling, animal exhibits, corn and hay mazes, and of course amazing produce! One of my favorite farms is Gordon Skagit Farms where I get the best apple cider and crazy looking pumpkins. So to kick off fall I have chosen apple cider cupcakes with Carmel frosting. The cider gives the cupcakes the perfect amount of apple flavor without being overpowering. There is no need to add extra apple chunks. The frosting was super simple too. Give it a try and let me know what you think :)

It was pretty good stuff!

Had to show off Big Red! Thanks grandma and grandpa!!

Apple Cider Cupcakes (courtesy of Coconut & Lime)
This is one of the most simplest recipe I've came across yet.

The Goods
2 eggs, at room temp
1 2/3 cup flour
1 cup pasteurized apple cider
2/3 cup sugar
1/2 cup butter, at room temp
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

The How To
Preheat oven to 350. In large bowl, cream together butter and sugar. Add eggs, beat well. Add the baking powder, cinnamon and salt.

MMM! Look at all that cinnamon!

Stir. Add the flour alternately with the apple cider until thoroughly combined.

 Pour into prepared cupcake pan, filling each cup 3/4 way full. Bake 20 minutes or until a toothpick inserted in the center of the center cupcake comes out clean. 

Carmel Frosting

This reminds me of the Carmel apple cider from Starbucks but I bet these have a lot less calories!

The Goods

1 cup powdered sugar
1/2 cup packed brown sugar
2 tablespoons butter
3 tablespoons milk
1/2 teaspoon vanilla extract

The How To

In a medium saucepan, melt the butter then add the milk and brown sugar.



melting the butter



Bring to a boil and continue to boil for 1 minute.

This step doesn't take long so make sure you don't over cook it.

Remove from heat, and whisk in 1/2 cup confectioners' sugar. Cool slightly, then very vigorously* whisk in the remaining 1/2 cup confectioners' sugar.

Frost cupcakes while the frosting is still slightly warm.

The frosting hardens up fast so move quickly!

Happy Fall!

Up Next....

Butternut Squash Cupcakes

#9 Apple Cinnamon Cupcakes

As soon as the leaves start falling and the days get shorter all I can think about is fall. Apples, pumpkins, and spices oh my!!! Found myself with a few extra apples so I couldn't help but make these lovely appley cupcakes.

Apple Cinnamon Cupcakes (courtesy of Martha Stewart)
If these don't make you go run out and buy apples then I don't know what would!!

The Goods
2 1/4 cups all-purpose flour (I used cake flour)
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
4 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)

left my apple pieces on the chunky side

The How To

Preheat oven to 350 degrees.  Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.

Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.

Divide batter among lined cups and filling halfway.

bake until tops are springy to the touch, 18 to 20 minutes. Remove cupcakes from tins; transfer to a wire rack; let cool completely.

look at those apple chunks!! Yum!!

Cinnamon Cream Cheese Frosting(curtsy of cupcake project)
Now I was debating on what frosting to use. I asked around and found out there are people who don't like cream cheese!!! They seriously don't know what they are missing!! So after pondering on what to use i decided on this delicious recipe check it out.

The Goods

8oz cream cheese at room temp(don't do the low/nonfat kind)
1/4 cup butter at room temp
1 teaspoon vanilla extract
1 1/2 teaspoon cinnamon (mine were a little over flowing)
2-3cups powdered sugar

The How To

Mix cream cheese and butter well
Add vanilla and cinnamon
Add powdered sugar



MMMM Cinnamon!!!




The frosting turned out perfect!



check out my new apron!! Thanks mom :)


Up Next...
Snickerdoodle Cupcakes